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 Best 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 Egg 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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Last updated on June 5, 2023 9:36 pm
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Classic Deviled Egg Recipe
This Classic Deviled Eggs Recipe uses simple ingredients and is ready in a flash!
Course: Appetizer
Cuisine: American
Servings: 24 halves
Calories: 56 kcal
Ingredients
- 12 large eggs, hard boiled
- 1/4 cup mayo
- 3 tbsp sour cream
- 2 tbsp pickle relish
- 1 1/2 tsp yellow mustard, prepared
- salt and pepper
- 1/2 tsp smoked paprika, or regular for garnish
- 2 tbsp green onions, diced (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.
Nutrition
Serving: 1half egg | Calories: 56kcal | Carbohydrates: 1g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 95mg | Sodium: 69mg | Potassium: 37mg | Fiber: 1g | Sugar: 1g | Vitamin A: 170IU | Vitamin C: 1mg | Calcium: 16mg | Iron: 1mg
Keywords: deviled eggs, Easter, hard boiled eggs
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Dianna
Try swapping out the mustard with catsup… gives it a thousand island twist… have made them that way for years…if you like spicy add in a couple of drops of Tabasco sauce and a sprinkle of crushed red pepper. But definitely try the catsup~~~
Debbie
My husband didn’t like my deviled eggs until I tried yours! Yeah. Now he thinks I use a secret recipe. Not mine for sure! But I love the eggs too! Thank You!!!
Shawn
So glad you and your husband are enjoying them! Thanks Debbie!
Doris
The best deviled eggs ever exactly as recipe is written.
Shawn
Fantastic! I’m so glad you enjoyed them Doris!
Marsha
Hi, Shawn, I’d just like to say how much I have enjoyed your recipes since discovering your site. Your recipes are wonderful and I look forward to your dishes. Thanks, keep it up. Also, I would like to say that when you put a dish in context to my daily life, I think Oh Yeah that’s perfect. For example, this Deviled Egg dish is perfect for something to nibble on during the day while making Christmas dinner.
Shawn
That’s great to hear Marsha! Thank you for your sweet comment. Enjoy the holidays!
Linda Matson
I just found “I Wash You Dry” and will be back many times. The recipes look delicious and appear to be fairly easy. Is there a way for me to print out a recipe? I keep a file of all my favorite recipes, and would love to include many of these.
Shawn
Hi Linda! So glad you found my site! Yes, you can find the PRINT button located at the top of each recipe card. Enjoy!
Lindsey
Do you recommend sweet or dill pickle relish?
Shawn
I use dill pickle relish for these.
Judy Whitfield
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!
Shawn
Hello Judy, That’s great! I’m glad you are enjoying the recipe.
Haley
I have a weakness for devil eggs.
Shawn
These ones are the BEST! Hope you enjoy!
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I can’t wait to try it with Greek yogurt, it sounds so yum. Thank you for sharing the recipe!
Shawn
Hope you enjoy them!
Thelma A Cooper
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!
Shawn
I love the kick of horseradish! I bet that would be fantastic!
Nancy
Just found your wild rice pilaf with mushrooms sounds delicious can’t wait to prepare
Shawn
I hope you enjoy both recipes!