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Growing up, deviled eggs were the best thing to see at a potluck! I would scour the tables of food at church to make sure deviled eggs were included. And you always seemed to know who in the church made the best ones. Sometimes, if it was a family affair, I would question my mom as to who was bringing the eggs. If no one was signed up to do so, then it was our duty to make and take them!
Not all deviled eggs are created equal. Yes, the components are simple: you start with hardboiled eggs. The yolks are removed and mixed with mayonnaise, mustard, and seasonings and then added back to the egg whites. But the problem is in the variables. The yolk filling needs to be creamy and possess the correct texture. The mayonnaise ratio needs to be enough to achieve that creamy filling without overpowering the other flavors. When the recipe is just right, classic deviled eggs are effortless and have a perfect balance of flavor.
This recipe is my favorite. It’s classic and will become an instant tradition for you!
The ingredients in these classic deviled eggs
- Large eggs are the obvious beginning of a deviled eggs recipe. If possible, choose organic and pasture-raised eggs. This is not because it sounds trendy, but because the yolks will be more deeply golden yellow in color.
- Salt and pepper are simple seasonings that are essential. Eggs need salt to bring out their flavor and pepper simply has a nice zing.
- Dijon mustard provides the necessary flavor to the filling that everyone will notice. Rather than using plain yellow mustard, opt for Dijon for a more balanced flavor that does not overpower.
- Mayonnaise adds the creamy factor that binds the egg yolks together into a smooth filling. This is what makes each bite rich but also light. I use homemade mayonnaise but whatever is in your refrigerator works.
- Apple cider vinegar balances out the sweetness and acidity. The yolks and mayonnaise have a lot of richness and the vinegar cuts through the fat to bring out the actual flavor.
- Dill and smoked paprika are optional garnishes. Sweet paprika is classic, but the smoked version adds something special.
This recipe will help you to be the person that always brings the deviled eggs to the party! The important part to remember is simplicity. Instead of trying to create a new, unique, and totally different deviled egg, make the best classic and everyone will be happy!
More Easter Recipes
- Lemon meringue pie
- Classic carrot cake
- Monkey bread
- Ham balls
- Three deviled egg recipes
- Easter cutout sugar cookies
- Herb and vinaigrette peas
Watch how to make this classic deviled eggs recipe
Classic Deviled Eggs
Ingredients
- 12 large eggs hard-boiled and shelled
- ⅓ cup mayonnaise
- 2 tsp Dijon mustard
- 1 tsp kosher salt
- ½ tsp freshly ground black pepper
- 2 small sprigs fresh dill (optional)
- 2 tsp apple cider vinegar
- chopped fresh dill (to garnish as desired)
- paprika (to garnish as desired)
Instructions
- Cut each shelled hard-boiled egg in half lengthwise and remove the yolk.12 large eggs
- To a blender or food processor, add the egg yolks, salt, pepper, Dijon mustard, mayonnaise, fresh dill, and apple cider vinegar. Blend until smooth and creamy, 30-60 seconds. Scrape the sides of the container if necessary and blend to combine.⅓ cup mayonnaise, 2 tsp Dijon mustard, 1 tsp kosher salt, ½ tsp freshly ground black pepper, 2 tsp apple cider vinegar, 2 small sprigs fresh dill (optional)
- Decant the yolk filling into a pastry bag and fill each egg white half with a rounded amount of filling. Alternatively, a spoon can be used to fill the eggs. Set on a plate to serve and garnish with dill, paprika, or smoked paprika, if desired.chopped fresh dill (to garnish as desired), paprika (to garnish as desired)
Notes
- The deviled eggs can be prepared 6 hours ahead, covered, and stored in the refrigerator.
Made these at night to have them the next day as a snack during work as I work from home and all of them were gone. ALL OF THEM. My husband works the night shift, so when I get up, he is going to bed. He ate every single one and said they were delicious but a bit on the mustardy side (probably my fault). So, with that said, I would say they were a hit. Lol