This is the BEST Classic Deviled Eggs Recipe! It’s a quick and easy appetizer or healthy snack that’s filled with simple ingredients and ready in a flash.
Whenever I make a batch of these eggs they always disappear so fast. It’s a good thing this recipe takes just a few minutes to make cause my kids demolish them in no time.
How to Hard Boil Eggs:
- To make deviled eggs you’ll need to first hard boil your eggs. I have a great tutorial on how to do this on the stove top with excellent results.
- Lately I’ve been making my hard boiled eggs in the Instant Pot and they’re SO EASY!
- Place 1 cup of water in your pressure cooker and then place a rack over the water.
- Lay your eggs on the rack and set the pressure cooker to Manual for 5 minutes with the valve closed.
- Let the pressure naturally release for 5 minutes, then quick release the rest of the way.
- Place the eggs directly in an ice bath for 5 minutes and you’re ready to peel!
How to Make Classic Deviled Eggs:
- Place the yolks into a bowl and add the other filling ingredients.
- Mash the filling with a fork until you reach your desired consistency.
- Scoop the filling into the halved egg whites and sprinkle the tops with smoked paprika and diced green onions.
Deviled Eggs Recipe Variations:
What I love most about deviled eggs is that you can make simple little changes to the recipe to make it your own!
- Swap out the sour cream for plain greek yogurt.
- Instead of pickle relish you could chop up your favorite variation of pickle!
- Use a granulated spicy mustard for a little more kick.
- Add a little bit of garlic powder for a more savory flavor.
- A classic deviled egg uses regular paprika for garnish, but I love the smoky flavor of smoked paprika… try both to see which you prefer!
How To Store Deviled Eggs:
- If you want to make Deviled Eggs ahead of time, the key is to keep the egg whites and filling separate until you’re just a few hours away from serving.
- Wrap the egg whites in plastic wrap and store in the fridge. Keep the filling in a covered dish in the fridge as well. Assemble just before serving.
- Deviled Eggs should be consumed within 3 to 4 days of being cooked.
More Deviled Egg Flavors:
- Try this Guacamole Deviled Egg for a light twist on the classic.
- Give your taste buds a pop of flavor with this Jalapeño Popper Deviled Egg recipe!
You’re going to LOVE this Classic Deviled Egg Recipe.Print
Classic Deviled Eggs Recipe
This Classic Deviled Eggs Recipe uses simple ingredients and is ready in a flash!
- Prep Time: 15
- Total Time: 15
- Yield: 24 halves 1x
- Category: Appetizer
- Method: Boil
- Cuisine: American
- 12 eggs, hard boiled
- 1/4 cup mayo
- 3 tbsp sour cream
- 2 tbsp pickle relish
- 1 1/2 tsp prepared yellow mustard
- salt and pepper to taste
- 1/2 tsp smoked paprika (or regular) for garnish
- 2 tbsp diced green onion for garnish
- Cut the hard boiled eggs in half, length-wise and carefully remove the yolks to a medium size bowl. Place the egg whites on a platter and set aside.
- Add the mayo, sour cream, pickle relish, mustard and salt and pepper to the bowl and use a fork to mash the ingredients until you have a smooth consistency.
- Spoon the deviled egg filling into the hallowed out egg whites and sprinkle with smoked paprika and green onions for garnish. Enjoy!
You can prepare the filling up to a day ahead of time, but don’t fill the egg whites until you’re ready to consume for best results. Keep chilled until ready to eat.
Keywords: Classic Deviled Eggs Recipe
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