Classic Deviled Eggs

I am very traditional about my deviled eggs. I like them straight up with a little mayo, mustard, sugar, vinegar, and salt. No funny business like bacon or wasabi. I am always game to TRY new flavor combos. But in my kitchen you will find the old fashioned classic deviled eggs- with a little zing from the white vinegar.

Hard Boiled Eggs

I have mastered my deviled egg recipe. But if I’m being totally honest I have not mastered boiling of the eggs! Sometimes they come out perfect and sometimes the shell sticks to the egg. It is so frustrating. I have tried just about every method. Bringing them to a boil and then covering them off the heat. Boiling the eggs 3 minutes per egg (6 eggs = 18 minutes). Putting the eggs in ice water right after boiling. Winging it and just boiling them for 10 minutes. Nothing seems to work 100% of the time! If you have a method for getting the shell off the egg perfectly EVERY TIME, please share it with me 🙂 and save me a lot of future frustration! Although I have heard it has more to do with the age of the egg than the boiling technique.

UPDATE!!!! I HAVE MASTERED HARD BOILED EGGS!!! They are perfectly cooked and literally slip out of the shell. It is the 5-5-5 Instant Pot Method.

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.

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 1/4 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.

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.
2. Make sure you cut your eggs lengthwise – from top to bottom. This will give you the classic deviled egg shape. See photo below:

I hope you will try this classic deviled egg recipe in your kitchen!

Love- Susie

Classic Deviled Egg Recipe

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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.

Prep Time10 mins

Cook Time15 mins

Total Time25 mins

Course:Appetizer

Servings: 12 filled deviled egg

Author: Susie- Mom's Dinner

Ingredients

• 6 hard boiled eggs
• 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

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.

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