Deviled Eggs Recipe

We final have a classic Deviled Eggs Recipe for you all! We’ve made fun and quirky deviled egg recipes in the past, like our Fried Deviled Eggs, our Undeviled Eggs and our Deviled Hearts, but this is our first, more classic deviled eggs recipe on the blog!

Deviled Eggs are not only delicious, but they’re so easy to make! We know there are a million recipes online, but a lot of them tend to be overly fussy or way too creamy. We also love seeing fun garnishes on the eggs and have included a list of some of our favorites!

How to Hard Boil Eggs

Before jumping into our deviled eggs recipe, we thought it would be a good idea to go over how to hard boil eggs. Our method is simple and results in perfectly hard cooked eggs every single time! No need to worry about overcooked, rubbery egg whites or yolks with greenish-grey rings around them ever again!

1. Place eggs into a large pot and fill with water until covered by 1 inch.
2. Place pot over high heat and bring water to a boil. Once water is boiling, cooking eggs for 10 minutes.
3. Remove eggs from pot and transfer to an ice bath. Allow eggs to sit for 10 minutes to cool completely before peeling and slicing in half lengthwise. That’s it!

How to Make Our Deviled Eggs Recipe

Process

1. Remove yolks from whites, into a mixing bowl, and transfer whites to a large plate. In a food processor combine egg yolks, mayonnaise, mustard, relish, and salt.
2. Process mixture until smooth, 30 seconds to 1 minute.

3. Transfer filling mixture to a piping bag or a resealable plastic bag and snip the tip until you have a 1/2 inch hole.
4. Pipe about 2 tablespoons filling into each egg white cavity.

5. Top with garnishes of choice serve immediately or refrigerate for about 15 minutes before serving (deviled eggs can be made up to 1 day ahead of time and stored in an airtight container in the refrigerator until ready to serve).

What are Southern Style Deviled Eggs?

Sweet relish and yellow mustard are two main components that make deviled eggs ‘southern style’.

While we use sweet relish in our recipe, we switched up the yellow mustard for dijon mustard for a more mild flavor, to allow for the tanginess of the relish to shine.

What if I Don’t Have a Food Processor?

You don’t need a food processor to make our deviled eggs recipe! Just mash all the egg yolk mixture ingredients in a mixing bowl with the back of a fork. Your filling mixture may not be as smooth, but it will still be delicious nonetheless!

Variations

One of the best things about deviled eggs is that there are SO many tweaks that can be made based on your personal preference!

• Switch up the type of mustard! We’ve tried everything from yellow mustard, whole grain mustard, to spicy brown mustard. In the end we landed on dijon mustard because we liked the flavor the most, but use whichever mustard suits your fancy!
• Try dill relish instead of sweet relish or even try using pickle juice. We love the tiny pops of sweet-briny flavor the sweet relish adds, but you can use dill relish if sweet relish isn’t your thing. Alternatively, you can also use pickle juice instead for a great pop of flavor without the added texture!
• Add more mayo! We aren’t fans of overly creamy deviled eggs, but know that many people love extra creamy deviled eggs. If that’s you, then by all mean add more mayo for a creamier texture and flavor! We recommend starting with just an extra tablespoon and going from there.
• Blend some cubed ham into your filling mixture. You read that right! Lots of recipes online include ham in the filling. Wild, right? I saw this for the first time during culinary school and it actually makes total sense! The ham adds a pleasantly salty and meaty flavor to the filling, without overwhelming the deviled egg. We recommend trying this out if you have a food processor, because we think it works best blended into the filling. (The same instructions apply for crumbled bacon for a bacon deviled eggs variation!)

Does the Yolk Mixture Have to be Piped into the Whites?

Absolutely not! This is purely done for esthetics. If you don’t have a piping bag, resealable plastic bag or just don’t want to deal with the fuss, simply spoon the filling into the wells of the hard boiled egg whites.

Make Ahead Instructions

Our deviled eggs can be made up to 2 days ahead of time.

If making 2 days ahead of time we recommend waiting to pipe the filling into the whites until the day of serving, to prevent the whites from drying out. Store the filling mixture directly in the piping bag/plastic bag (without cutting the tip and tying the open end to seal) or store in an airtight container with plastic wrap directly over the filling. Store egg whites in an airtight container. Place both the whites and yolk filling in the refrigerator until ready to use.

If making a day ahead of time, pipe filling into whites and store in an airtight container, in the refrigerator, until ready to serve. Garnish deviled eggs right before serving.

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