Classic Deviled Eggs Recipe – Skinnytaste

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These Classic Deviled Eggs are easy and delicious! They’re great for holidays like Easter and summer get-togethers in the garden – you can double or triple the recipe if you’re serving a crowd.

Classic deviled eggs perfect for Easter, the holidays, and summer backyard get-togethers!  This easy and delicious deviled egg recipe is a must-try!
Classic Russian eggs

Deviled eggs are perfect when you’re looking for an inexpensive, low-carb appetizer or snack, especially when you need something keto-friendly. This classic deviled egg recipe is one of my favorites, but if you want to try something with a twist, you might like these too Instant Pot Deviled Eggswho are a little different Deviled Guacamole EggsAnd Deviled tuna eggs.

Deviled Egg ingredients

  • eggs: Hard boil four eggs.
  • Mayo: Use 2 tablespoons light, regular, or whole30 approved mayonnaise.
  • Dijon: The Dijon mustard adds a little spice to the mix.
  • Spice: paprika, salt, pepper
  • Herbs: Top with chopped fresh chives.

How to make devil egg

  • boil eggs on the stovetop or in the Instant Pot. Let the eggs cool and cut in half lengthwise.
  • Yolk Mixture: Remove the yolks and place in a bowl, mash with a fork along with the mayo, mustard, salt and pepper.
  • Pipe the yolks and garnish: Blend the mixture until it has a creamy texture and place in a plastic bag or piping bag. Cut off the corner and pipe into the egg white. Arrange on a serving platter and sprinkle with chives, sprinkle with paprika.

How to boil eggs so they peel easily?

  • Fast results with the Instant Pot: I think the easiest way to peel eggs is to cook them in the pressure cooker – they literally pop out of their shell. look at mine Instant Pot Hard Boiled Eggs recipe to find out how to do it.
  • No instant pot? If you don’t have a pressure cooker and prefer to cook them in a pot, make sure your eggs aren’t too fresh. Eggs are easier to peel when they are at least 10 days old.
  • When to peel: For best results, after cooking, place the eggs in a medium bowl of ice and peel your eggs once they are cool enough to handle. Fully chilled eggs don’t peel well.
  • Make-Ahead Hard Boiled Eggs: You can peel your eggs ahead of time and keep them in the fridge for up to seven days.

Variations and Tips

  • Mayo: Replace mayonnaise with Greek yogurt.
  • Pickles: For extra flavor, add your favorite sweet pickle relish, chopped dill pickles, or pickle juice to the yolk filling.
  • Vinegar: Stir in some red wine vinegar for some acidity.
  • Bacon: Before eating, sprinkle them with chopped bacon.
  • Fresh herbs: Substitute fresh dill, parsley, or finely chopped spring onions for chives.
  • Make it sharp: Add horseradish, hot sauce, cayenne pepper or jalapeño.
  • Spices: Sub-chili powder for peppers.
  • How to Whistle Devil Eggs: A Piping tip with star tip (affiliate link) gives you the prettiest eggs, but if you don’t have any you can use a ziplock bag with the end cut off.

How far in advance can you make devil eggs?

This easy deviled egg recipe is perfect for meal prep and parties because you can do some of the work ahead of time. You can cook the eggs up to two days earlier and keep the egg white and yolk filling separate. Wrap the egg white halves tightly in plastic wrap and place the yolk mixture in a resealable plastic bag.

If you’re serving them at a party, don’t leave them at room temperature for more than two hours or you’ll have to throw them out. Leftover deviled eggs will keep refrigerated for up to four days.

Classic deviled eggs perfect for Easter, the holidays, and summer backyard get-togethers!  This easy and delicious deviled egg recipe is a must-try!

More Egg Recipes You May Like:

Preparation: 10 minutes

Cook: 15 minutes

In total: 25 minutes

Yield: 4 portions

Serving size: 2 halves

  • Hard boil the eggs using this stovetop hard boiled egg recipe or this instant pot hard boiled egg recipe.
  • Peel the eggs and cut in half lengthways. Remove yolk and place in a bowl.

  • Add the mayonnaise, mustard, salt and pepper to the egg yolk and puree.

  • Transfer them to a plastic bag, cut off the corner and inject into the egg white.

  • Sprinkle with chopped chives and paprika.

Last step:

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Portion: 2 halves, Calories: 96.8 kcal, Carbohydrates: 1 G, Protein: 6.3 G, Fat: 7.5 G, Saturated Fatty Acids: 2 G, Cholesterol: 187 mg, Sodium: 156.1 mg, Sugar: 0.3 G

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