This deviled egg recipe is easy, delicious and so satisfying. This recipe is made with only a few simple ingredients and is ready to enjoy in under 30 minutes! My family makes this recipe year after year and it is tried and true. Make deviled eggs at your next family or holiday gathering for a quick and delicious appetizer.
Whether you are serving these deviled eggs at your next holiday gathering or social event, this recipe is one of the easiest, most inviting recipes you can make. This deviled egg recipe is my family’s recipe, and it’s made year after year! If you are looking for a simple, inexpensive, and quick starter dish to serve, it doesn’t get any better than this! To make delicious deviled eggs, you don’t have to break the bank! All you need to make deviled eggs is mayonnaise, eggs, yellow mustard, sweet relish, pimientos, a hint of sugar, celery seed, and a pinch of paprika. These ingredients make the tastiest filling for deviled eggs that will have your guests wanting more with each bite.
Deviled eggs are not only delicious, but they are also extremely versatile and can be customized to fit any taste buds. Add cayenne pepper, smoked paprika, or any other seasoning and herbs you like. I’ve listed a few ideas below to help get your creative juices flowing and to help you craft your perfect deviled eggs. If you are looking for more delicious appetizers, try my Hot Spinach Artichoke Dip, Baked Buffalo Wings, and Coconut Shrimp recipes.
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DEVILED EGGS INGREDIENTS LIST
Jump to the bottom of the recipe card below this post for full ingredient measurements and instructions.
Eggs – a dozen of large fresh eggs will yield 24 deviled eggs.
Mayonnaise – Can be substituted with Miracle Whip
Sweet Pickle Relish – You can use sweet pickles if you have them instead, Just be sure to finely dice them.
Yellow Mustard – can be substituted with Dijon, even though I don’t recommend it for this one!
Pimientos – I don’t think you can make potato salad without these!
Celery seed – you only need a little
Sugar – can be substituted with honey
HOW TO MAKE DEVILED EGGS
Follow these steps to make this recipe:
- Boil the eggs: Prepare the eggs by boiling them in a large pot of water. Drain the hot water from the eggs, then place them in a large bowl of ice-cold water to cool them down and prevent further cooking.
- Peel and cut the eggs: Peel the eggs, then cut them lengthwise. Using a small bowl remove the cooked yolks and place them into the bowl.
- Make the filling: Mash the yolks using a fork or a hand mixer, then add the mayonnaise, yellow mustard, relish, pimentos, celery seed, and sugar. Season with salt and pepper to taste. Add more mayo, mustard, and pickle relish. Adjust the seasoning as needed.
- Assemble and garnish eggs: Place the cooked egg whites on a large plate or platter, then using a spoon, add the filling back into each egg white. Garnish the deviled eggs with sprinkles of paprika and chopped parsley or chives.
PRO TIPS FOR MAKING THIS RECIPE
- Don’t overcook the eggs. Overcooking boiled eggs makes them rubbery and grayish. For tips on how to make the perfect boiled eggs, watch my boiled eggs video to learn how to make perfect boiled eggs everytime. I’ve also listed it as step 1 in the recipe directions below.
- Use older eggs. Save your fresh eggs for Eggs Benedict; you won’t need them here. The older, the better, as older eggs are easier to peel!
- Swap the yellow mustard. Yellow mustard is the classic choice here in the south, but that doesn’t mean you can’ break tradition! Try this recipe with dijon mustard for tangier, sharper flavored deviled eggs.
- Add Cayenne. If you are looking to add some heat to these deviled eggs add 1/4 of a tsp of cayenne pepper, or add more! My family loves adding cayenne to our deviled eggs and we wouldn’t have it any other way!
- Garnishing. Try garnishing deviled eggs with chopped chives, minced dill, crumbled bacon, minced jalapeño pepper, and more. Deviled egg toppings are truly limitless!
Deviled Eggs
24
servings10
minutes20
minutes30
minutesKeep the screen of your device on
Ingredients
1 dozen large eggs
1 Tbsp yellow mustard
1/4 cup mayonnaise
2 Tbsp sweet pickle relish
1 tsp pimientos
1/2 tsp sugar
pinch of celery seed
salt and pepper to taste
paprika for garnish
parsley, optional garnish
Directions
- Place the eggs in a large pot with 2 tsp of salt, then fill with enough water to cover the eggs. Bring the water to a boil. Once water comes to a boil, remove the pan from heat and cover it with a lid. Set a timer for 20 minutes. Drain immediately, and cool the eggs under cold running water or place in an ice-water bath to cool them down and prevent further cooking.
- Peel the eggs, then cut them lengthwise. Using a small bowl remove the cooked yolks and place them into the bowl.
- Mash the yolks using a fork or a hand mixer, then add the mayonnaise, yellow mustard, relish, pimentos, celery seed, and the sugar. Season with salt and pepper to taste. Add more mayo, mustard, and pickle relish, and adjust the seasoning as needed.
- Place the cooked egg whites on a large plate or platter. Using a spoon, or a pipping bag with a tip add the filling back into each egg white. Garnish the deviled eggs with sprinkles of paprika and chopped parsley or chives.
Notes
- Storing instructions: Place the eggs in an airtight container, and store in the refrigerator for 2 to 3 days.
Did you make this recipe?
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Until next time. Keep following and commenting. Join me on Youtube next week where I will be cooking up another recipe and maybe telling a few of my terrible jokes! Yes, that’s right.
