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.
Since we have backyard chickens we are always looking for ways to use up our abundance of chicken eggs. That’s where these deviled eggs come in.
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.
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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
Ingredients
- 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
Instructions
- 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!
Notes
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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Best ever. Hubby loved them & he usually don’t like deviled eggs. I left out the pickle relish & added a pinch of garlic powder. We will be having these often. We have our own eggs and are always looking for a good egg recipe. Thanks!
Hello Judy, That’s great! I’m glad you are enjoying the recipe.
I have a weakness for devil eggs.
These ones are the BEST! Hope you enjoy!
I can’t wait to try it with Greek yogurt, it sounds so yum. Thank you for sharing the recipe!
★★★★★
Hope you enjoy them!
I leave out the Sour Cream, onion, pickle relish, but put in the rest with 1/2 tsp. dark grain mustard sometimes and always with 1/4 tsp. or so of Horseradish grain For 1 dozen eggs.
I add all the rest as your recipe. As they sit to rest in the fridge,
the flavor develops.
Thank you for all your great recipes!
I love the kick of horseradish! I bet that would be fantastic!
Just found your wild rice pilaf with mushrooms sounds delicious can’t wait to prepare
I hope you enjoy both recipes!