These classic deviled eggs only have six ingredients that you probably have in your house right now. They are a perfect easy appetizer or side dish! All you need for this easy recipe is boiled eggs, mayonnaise, mustard, relish, salt, and pepper. You can use sour cream if you don’t like mayo! So easy and so good!
Deviled eggs are a classic side dish and appetizer, and they are so easy to make. Believe it or not, though, it’s only been in the last few years that I started eating them at all.I liked eggs, I liked boiled eggs, I just didn’t like deviled eggs. I don’t even know what my aversion to them in the past was.
To be honest, though, I don’t think I ever even tried them. I just decided one day, as a kid, that I didn’t like deviled eggs. And then one day, I decided that I was going to eat one and guess what? I decided that I liked them.
Classic Vs. Fancy
I like deviled eggs when they are fancied up, but truth be told, a classic deviled egg is all I need. And really, all you need for an easy deviled egg recipe is boiled eggs, mayonnaise, and salt and pepper. I add just a little mustard and some dill relish to mine. Super simple.
I make these classic deviled eggs most often to pack in lunches, but they are perfect for holiday potlucks or an easy snack or appetizer. There really couldn’t be an easier recipe to make, and I almost feel like I am cheating a little bit by calling this a “recipe”.
Five Tips for the Best Easy Deviled Eggs
- For perfectly centered yolks, place a rubber band around the center of the egg carton and turn the carton on its side on the refrigerator for 24 hours. This will help the yolks to migrate to the center of the eggs. Thanks to Alton Brown for this tip!
- When slicing the eggs in half, wipe your knife off with a paper towel after each egg. This will help the eggs to be less messy.
- Mash the yolks thoroughly to avoid lumpy filling.
- Use enough mayonnaise. Don’t think that you can reduce the amount of mayo to cut the fat and get the same results. For the filling to be creamy enough, you have to have enough mayo! If you don’t like mayonnaise, you can use sour cream instead.
- Use a plastic storage bag or a piping bag (like you would use for piping cake icing) for piping the filling.
15 minPrep Time:
15 minTotal Time:
- 6 hard-boiled eggs, peeled and halved
- 2 tablespoons mayonnaise (or sour cream, if you don't like mayo)
- 1 teaspoon mustard (I used Creole mustard, but you can use whatever variety you prefer)
- 1 teaspoon dill pickle relish (optional)
- salt and pepper, to taste
- Paprika, optional
- Remove the yolks from the halved eggs. Use a fork to mash the yolks until no lumps remain.
- Add the mayonnaise, mustard, relish, salt, and pepper to the mashed yolks and stir until well-combined. Check seasonings and adjust to taste.
- Use a spoon to scoop the filling into a quart-sized storage bag. Cut a corner off of the bag and carefully pipe the filling into the eggs. You may have just a tiny bit of filling left.
- Sprinkle the eggs with paprika if desired. Serve immediately or cover and chill for up to three days.
This recipe can be easily scaled up or down. You can leave out the relish or the mustard if you wish. If you do so, you may need to add a touch more mayonnaise to adjust the moisture levels.