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    You are here: Home / Recipes / Side Dishes

    Classic Deviled Eggs

    Published: Jan 10, 2020 · Modified: Oct 6, 2020 by Susie Weinrich · This post may contain affiliate links. 4 Comments

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    Classic Deviled Egg Pin Image

    Deviled Eggs are a great side dish or an appetizer that everyone loves! This is a classic deviled egg recipe made with mayo, mustard, vinegar and a little sugar. This is probably the way your Grandma made deviled eggs!

    Classic Deviled Eggs garnished with paprika

    Hard Boiled 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.
    Hard Boiled Eggs in an egg carton

    Tips for Filling Deviled Eggs, Beautifully

    Filling the deviled eggs is a delicate process. I have a great kitchen tip to get this done easily and without mess.

    beautifully filled deviled eggs

    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.

    ziplock baggie in a glass used for a piping bag
    Easy way to pipe the filling into your Deviled Eggs using a ziploc baggie
    deviled egg filling in a disposable piping bag

    Tips for Making Delicious Deviled Eggs

    Here are a few tips I have learned through my many years of making deviled eggs!

    1. Make sure you crumb the egg yolks VERY fine before stirring in the additional mix-ins (mayo, mustard, etc…) This will give you a creamy deviled egg and prevents any lumps.
      Cooked egg yolks being crumbled with a fork
    2. Make sure you cut your eggs lengthwise – from top to bottom. This will give you the classic deviled egg shape. See photo below:
      how to cut hard boiled eggs for deviled eggs

    Classic Deviled Egg Recipe


    Classic Deviled Eggs garnished with paprika

    CLASSIC DEVILED EGGS

    A traditional recipe for classic deviled eggs using mayonnaise and mustard . A super easy recipe with tips for piping the filling into the eggs.
    5 from 6 votes
    Print Pin Rate SaveSaved to Grow
    Prep Time: 10 minutes minutes
    Cook Time: 15 minutes minutes
    Total Time: 25 minutes minutes
    Servings: 12 filled deviled egg
    Author: Susie Weinrich

    Ingredients

    • 6 hard boiled eggs see notes for cooking your eggs in the Instant Pot or stove top
    • 3 tablespoons mayonnaise
    • 1 teaspoon yellow mustard
    • ¼ teaspoon sugar
    • ¼ teaspoon white vinegar up to ½ teaspoon for more zing
    • salt to taste
    • optional garnish- paprika chives, parsley
    Prevent your screen from going dark while you are cooking!

    Instructions

    • Hard boil 6 eggs, peel, and cut in half from top to bottom. Remove the yolks and place in a bowl.
    • Using the back side of a fork mash the egg yolks until they are a fine crumble.
    • Add mayo, mustard, sugar, vinegar, and salt to the yolks and stir until smooth and well combined.
    • Fill a disposable ziplock baggie with the yolk mixture. Clip one corner tip (small) of the baggie. Pipe the yolk mixture into the cooked egg whites.
    • Garnish with paprika, chives, or parsley.

    Notes:

    For stove top hard boiled eggs: 
    • 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.
    For Instant Pot hard boiled eggs:
    5-5-5 Instant Pot hard boiled eggs
    Did you try this recipe? Connect with me & let me know how it turned out by commenting below!
    Jump to Comments
    Serving: 2deviled eggs

    If nutrition facts are provided they are calculated as an estimate to the best of our knowledge.

    Originally Posted April 2017 – Copy & Photos updated January 2020

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    About Susie Weinrich

    Susie Weinrich is the recipe developer, food photographer, and content creator behind Mom's Dinner. She has over 20 years experience in the food industry. Currently, Susie shares all her recipes and food knowledge on Mom's Dinner. You will find her recipes are easy to follow and full of tips and tricks to make sure the recipe you are making turns out perfect!

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    1. Guckin

      December 24, 2021 at 9:06 am

      5 stars
      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 !

      Reply
    2. Mary Jackson

      February 08, 2021 at 11:04 am

      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

      Reply
      • Susie Weinrich

        February 08, 2021 at 11:27 am

        Great tip!!!!

        Reply
    3. John

      August 12, 2018 at 4:42 pm

      5 stars
      Perfect app for all occasions

      Reply

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