Easy Deviled Eggs ~ Classic Recipe - Miss in the Kitchen (2024)

Easy Deviled Eggs are the classic appetizer for parties and holiday dinners. This simple recipe is made with pantry staples and can be made ahead.

This Deviled Eggs Recipe is a must have for family dinners, cookouts and every holiday meal. It seems like deviled eggs are always the first thing to disappear.

You know, it’s just not a party without a tray of classic deviled eggs and this recipe is easy enough for anyone to make.

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Just take me to the recipe!Scroll to the very bottom for the printable recipe card with the ingredients list and full instructions. Or read on to see the step by step photos.

We have 10 chickens and they are so much fun. We typically get about 6 eggs every day. I love having fresh eggs and deviled eggs are one of our favorite ways to enjoy them.

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How to Make Easy Deviled Eggs:

• Bring a pot of water to a boil.
• Add eggs and cook for 11 minutes.

• Remove eggs to an ice bath and allow to cool, about 7- 10 minutes.
• Drain the water from the eggs and crack on the large end.

• Remove shells under running cold water.
• Pat eggs dry with paper towels.

• Cut eggs in half lengthwise.

• Remove yolks into a mixing bowl and mash with a fork.

• Add mayo, dijon mustard, garlic, salt and pepper and stir until smooth.

• Fold in smoked paprika.

• Spoon or pipe filling into egg whites. These disposable piping bags are handy for filling and I also love this decorating kit.
• Garnish with fresh herbs like thyme, parsley or dill.
• Chill until ready to serve.

If making in advance, cover with plastic wrap or place in an airtight container and refrigerate.

Deviled Eggs will keep up to 4 days in the refrigerator.

Serve deviled eggs on an enameled tray!

How to Make Hard Boiled Eggs Easy to Peel:

Add the eggs after the water comes to a boil. Cook eggs for 11 minutes.

Immediately cooling the eggs in the ice bath will stop the cooking process.

Cracking the egg on the large end, where there’s an air pocket is an easy place to start. Running under cool water helps to separate the shell from the egg membrane.

Fresh eggs are harder to peel but I have really good luck using this method, even with eggs we gathered on the same day.

On occasion I have had the worst luck peeling eggs and the whites were broken and torn. I will usually just chop the whites and fold them into the deviled egg filling to make deviled egg salad. Tastes just as great and makes a great side dish for barbecues.

Deviled Eggs Variations:

• Bacon Deviled Eggs have both crispy bacon and caramelized onions.
• Add about 2 tablespoons of pickle relish into the filling.
• Stir in about 1/2 teaspoon curry powder to filling.
• Chopped green olives are also a popular addition to the filling or use slices as a garnish.
• Mash half of an avocado with egg yolks for extra creamy deviled eggs.

More Easy Appetizers to Try:

• Bacon Wrapped Water Chestnuts have just 3 ingredients and are perfect for holidays and parties.
• Easy Bacon Stuffed Mushrooms are decadent and delicious with smoky cheese, caramelized onions and crispy bacon.
• Ham and Cheese Party Puffs are flaky and filled with amazing flavors! Easy to make ahead of the dinner or party. Can be served warm or at room temperature.
• Greek Salad Skewers are always a crowd favorite. Bite- sized skewers with your favorite Mediterranean flavors!
• Check out 45 of my favorite Easy Appetizers for game day, parties and holiday gatherings.

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