This is a CLASSIC Deviled Egg recipe made with mayo, mustard, vinegar and a little sugar. We are not adding bacon or relish or wasabi or anything crazy…This is probably the way your Grandma made deviled eggs!
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I have a very long history of making deviled eggs for family gatherings, BBQ’s, super bowl parties, NYE parties, and more. If there is one thing I know it is when you bring these Deviled Eggs to a party, they will be the first to go (so you better double or triple the recipe). I’ve perfected a version that’s as classic as it is delicious. This recipe comes straight from my own kitchen so you can trust the flavor is spot on and it will turn out perfectly every time.
Easy Deviled Egg Ingredients
Hard Boiled Eggs – This recipe calls for 6 hard boiled eggs, which will make 12 deviled eggs. But you can definitely double or triple the recipe. Our favorite way to cook hard boiled eggs is using the 5-5-5 Instant Pot Method.
Mayonnaise – Use a good mayo that you like the flavor of, we generally use Hellmann’s or Aldi. The mayo mixes with the cooked egg yolks to make the deviled egg filling.
Mustard – Just a bit of yellow mustard helps cut the mayo, also adds a bit of tang.
Sugar – A little sugar added to the filling balances the tang of the mustard and vinegar.
White Vinegar – This is a STRONG ingredient so start with a very small splash and add more as needed.
Kosher Salt – The recipe has salt to taste. Add at the end and then give it a little taste. Remember you can always add more, but removing it is not an option.
Step 1: How to Boil Eggs for Deviled Eggs
If you want the very best hard boiled eggs that are FOOLPROOF use the Instant Pot 5-5-5 method. Your eggs will literally slip right out of the shell!
If you do not have an Instant Pot and want to cook your hard boiled eggs on the stove top follow these instructions.
- Place 6-12 eggs in a pot and cover with water, plus an additional 1-2 inches of water above the eggs.
- Bring the pot to a rolling boil.
- Turn the heat off but keep the pot on the hot burner. Leave the eggs in the hot water for 10-12 minutes.
- Drain the water and run cold water (you can add ice too) to stop the eggs from cooking.
Step 2: How to Make Deviled Egg Filling
Here are a few tips I have learned through my many years of making deviled eggs!
- Seperate the cooked egg yolks from the egg whites.
- Place the cooked egg yolks in a bowl or in a food processor – NOTE the food processor will make for smoother filling.
- Process the eggs down to a very fine crumb, either pulsing in the food processor or mashing with the back of a fork. NOTE if you are using the fork method, you will get it mashed finer if you do it while the eggs are still a bit warm.
- Now add in the mayo, mustard, sugar, vinegar, and a pinch of kosher salt – either stir or process until it is completely mixed and smooth.
- Taste for additional seasoning.
- Divide the mixture evenly between the egg whites, filling up the divot where the egg yolk was.
Step 3: How to Fill Deviled Eggs – The Easy Way
Filling the deviled eggs is a delicate process. I have a great kitchen tip to get this done easily and without mess.
Put a ziplock baggie into a tall drinking glass, sticking one corner of the bag down in the bottom of the glass- so it looks like a piping bag. Fold the top of the baggie down around the lip of the glass. Now fill the baggie with the egg yolk mixture. Pull it out of the glass, grabbing the bag right above the filling. Now clip about a ¼ inch off the bottom corner, right under the filling (watch the video below for a visual demonstration). This creates a disposable piping bag. No clean up.
You’re welcome.
Best Deviled Eggs FAQs
Cook time will depend on the method you choose to use to make your hard boiled eggs. For the Instant Pot Method you will use a 5 minute cook time, 5 minute natural release and a 5 minute ice bath. For the stove top you will bring the eggs to a boil in water, then turn off the heat and let them sit it the hot water for 10-12 minutes, then do a 5 minute ice bath.
Your deviled eggs will keep in the fridge, in a covered container for about 4 days. A deviled egg storage container will help keep your deviled eggs looking nice without them slipping around.
We happen to think that classic yellow mustard is the best for deviled eggs. It adds a nice tang, but doesn’t change the flavor or texture of the filling too much, like a stone ground or Dijon mustard would.
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I would love to hear your review, especially if you have tips and tricks to add! Pop down to the comment section and connect with me
Classic Deviled Eggs Recipe (+ Video)
Ingredients
- 6 hard boiled eggs - see notes for cooking your eggs in the Instant Pot or stove top
- 3 tablespoon mayonnaise
- 1 teaspoon yellow mustard
- ¼ teaspoon sugar
- ¼ teaspoon white vinegar - up to ½ teaspoon for more zing
- kosher salt to taste
- optional garnish- paprika, chives, or parsley
Instructions
- Hard boil 6 eggs, peel, and cut in half from top to bottom. Remove the yolks and place in a bowl.
- Remove the yolks and place in a bowl or in a food processor.
- Using the back side of a fork mash the egg yolks until they are a very fine crumble or you can pulse them in a food processor until they are a fine crumble.
- Add mayo, mustard, sugar, vinegar, and salt to the yolks and stir (or process) until smooth and well combined.
- Fill a disposable Ziplock baggie with the yolk mixture. Clip a tiny piece from one corner of the baggie. Pipe the yolk mixture into the cooked egg whites.
- Garnish with paprika, chives, or parsley.
Storing
- Keep deviled eggs in a covered container, in the fridge for up to 4 days.
- A deviled egg storage container is a great way to keep them from sliding around!
Recipe Tips and Notes:
- Place 6-12 eggs in a pot and cover with water by 1-2 inches over.
- Bring the pot to a rolling boil.
- Turn the heat off but keep the pot on the hot burner. Leave the eggs in the hot water for 10-12 minutes.
- Drain the water and run cold water (you can add ice too) to stop the eggs from cooking.
Originally Posted April 2017 – Copy & Photos updated January 2020
Debbie Kielman says
Great recipe. Had not seen the addition of sugar before, but will give it a try. Good tip for easy peel eggs-with a pin, poke the large end of the egg before boiling.
Guckin says
great tip on making while eggs are still warm . I always let them cool and had crumbs .Still not to old to learn 81 years later !
Mary Jackson says
Always make sure your yokes are warm and smash them and add mayonnaise and makes them so fluffy and delicious if you do it right away then stuff the eggs. I have in the beginning of making stuffed eggs and went and done something else and the yolks got cold and I tried to do it with the mayonnaise and stuff and it stayed crumbly and lumpy so I always do it when it’s warm thank you
Susie Weinrich says
Great tip!!!!
John says
Perfect app for all occasions