Classic deviled eggs are a must at every holiday buffet.
Classic Deviled Eggs
We love deviled eggs. They always go so fast at all of our big family gatherings. They really are so easy to make. We love the look of a little fresh herb as a garnish. You can use fresh dill, chives, parsley or cilantro. There are so many different ways to make deviled eggs, we love this list of 25+ different deviled egg recipes as a great resource to mix things up if you want to get creative, like our favorite: Blue Cheese and Bacon Deviled Eggs. Even with all the different and creative ways to make deviled eggs, we always come back to this recipe for classic deviled eggs. It’s a keeper.
What you need to make classic deviled eggs:
- 9 large eggs
- 1/2 cup mayo (Best Foods Brand)
- 2 teaspoons yellow mustard
- 1 tablespoon dill pickle juice
- salt and pepper to taste
- *optional garnish: fresh dill or chives
How to make Classic Deviled Eggs:
- Place your uncooked eggs to a pot and cover with water. Place a lid on top of the pot.
- Bring the water to a boil.
- Once the water is boiling, turn the heat off and leave the pot on the hot burner for 10-12 minutes.
- After the 12 minutes move the hardboiled eggs with a slotted spoon to a bowl with ice water. The ice water stops the cooking process.
- When the eggs are cool enough to handle, you can start to crack, peel and slice the eggs to make deviled eggs. Make sure to brush off any excess shell.
- Once peeled you can choose to slice the hard boiled eggs in half lengthwise (the traditional way) or you can cut them widthwise for cute little hardboiled egg cups.
- When you cut the eggs widthwise you will need to shave off a little of the egg white off the ends so they have a flat side to stand up vertical and not roll around. Add the ends of the egg whites to the bowl of the yellow egg yolks.
- Place all the egg white cups on a plate and move the plate into the fridge to keep chilled while you mix up the egg yolk mixture.
- Add all the yellow egg yolks to a bowl. With a metal whisk mash up all the egg yolks using a pouncing motion to break them up into small pieces.
- In the bowl of the cooked egg yolks add the yellow mustard, mayo, pickle juice and salt and pepper. Mix with a whisk to combine.
- Now you can choose how to add the yolk mixture back to the egg white cups, you can either spoon the egg yolk mixture into the cups using two spoons, or if you want it to look more fancy, you can pipe the mixture in using a gallon sized plastic bag with or without a decorative tip. Just snip off the tip of the plastic bag and pipe the egg yolk mixture into the egg white cups.
- Garnish with fresh dill or chopped chives. Keep in the fridge to chill until ready to serve.
Classic Deviled Eggs
Classic Deviled Eggs are a must at every holiday buffet. We love this classic recipe.
Ingredients
- 9 large eggs
- 1/2 cup mayo (we love Best Foods Brand)
- 2 teaspoons yellow mustard
- 1 tablespoon dill pickle juice
- salt and pepper to taste
- fresh dill or chives *optional garnish
Instructions
-
Place your uncooked eggs to a pot and cover with water. Place a lid on top of the pot.
-
Bring the water to a boil.
-
Once the water is boiling, turn the heat off and leave the pot on the hot burner for 10-12 minutes.
-
After the 12 minutes move the hardboiled eggs with a slotted spoon to a bowl of ice water. The ice water stops the cooking process.
-
When the eggs are cool enough to handle, you can start to crack, peel and slice the eggs to make deviled eggs. Make sure to brush off any excess shell.
-
Once peeled you can choose to slice the hard boiled eggs in half lengthwise (the traditional way) or you can cut them widthwise for cute little hardboiled egg cups.
-
When you cut the eggs widthwise you will need to shave off a little of the egg white of the ends so they have a flat side to stand up vertical and not roll around. Add the ends of the egg whites into the bowl of the yellow egg yolks.
-
Place all the egg white cups on a plate and move the plate into the fridge to keep chilled while you mix up the egg yolk mixture.
-
Add all the yellow egg yolks to a bowl. With a metal whisk mash up all the egg yolks using a pouncing motion to break them up into small pieces.
-
In the bowl of the cooked egg yolks add the yellow mustard, mayo, pickle juice and salt and pepper. Mix with the metal whisk to combine.
-
Now you can choose how to add the yolk mixture back to the egg white cups, you can either spoon the egg yolk mixture into the cups using two spoons, or if you want it to look more fancy, you can pipe the mixture in using a gallon sized plastic bag with or without a decorative metal tip. Just snip the end off the plastic bag and pipe the egg yolk mixture into each egg white cup.
-
Garnish with fresh dill or chopped chives.
-
Keep chilled in the fridge until ready to serve.
Making This Recipe? Tag us on Instagram: @NoBiggie using the hashtag #NoBiggieRecipes, so we can see what you are making in the kitchen!
Frequently asked questions about making deviled eggs:
How far ahead can I make deviled eggs?
You can make deviled eggs 2 days ahead. It’s important to keep the egg yolk filling separate from the egg white cups. Keep them both covered in plastic wrap while chilling in the fridge. Assemble them a few hours before serving.
Is it okay to boil the eggs the night before?
Yes! Hardboiled eggs need time to chill, so it’s recommended to boil them hours in advance or the night before to give them time to chill.
Is it better to store hardboiled eggs in the shell?
Once cooked it really does not matter if the hardboiled eggs have the shell on or off. They both will keep in the fridge about the same time: one week. Peeled hard boiled eggs will need to be kept in a bowl covered with plastic wrap, or a plastic bag. I will say that I find it much easier to peel hard boiled eggs before they chill than after.
That’s it! Super simple and always delicious!
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