Classic Deviled Eggs

Classic Deviled Eggs

Classic Deviled Eggs - the perfect deviled egg every single time!

Do you love Deviled Eggs? Me too. See I just love them so much I assume everyone does! So when I realized I’ve been blogging for so long and never posted my Classic Deviled Eggs, well I had to get “cracking.” (I’m so sorry for that!! Couldn’t help myself!)

Classic Deviled Eggs

Classic Deviled Eggs

When I was younger, no one had a “recipe” for Deviled Eggs – you’d have been laughed out of town for even entertaining the idea. You just added a bit of this and that, tasted and thought “Oh it needs more such and such” spooned it in the egg halves. Done.

About Classic Deviled Eggs:

And yet, here’s my recipe. Think it might have been originally a Cook’s Illustrated Recipe. They’re fantastic – so good people will ask you how they make them fantastic. And Classic Deviled Eggs are endlessly riffable.

Sometimes I use sweet pickle juice or sweet pickle relish instead of vinegar, and I love dry mustard instead of Dijon. And I mean c’mon – you have to add a dash of hot sauce or a pinch of cayenne to Deviled Eggs. A few chives, thinly sliced green onion and/or a sprinkle of paprika and there you go – Classic Deviled Eggs.

Classic Deviled Eggs

Classic Deviled Eggs

Saving Time on Classic Deviled Eggs:

If you want the smoothest filling with the least amount of effort, put your egg yolks in a sieve over a bowl and push them through. It takes a few seconds, but no longer than trying to mash them with a fork and the filling comes out so light and fluffy.

Another thing about Classic Deviled Eggs? It is soooo much easier to pipe in that filling than to use a teaspoon. Far less messy and it takes like two minutes, literally. Plus, if you pipe, they’re so gorgeous and it’s easy to get all the halves filled so you’re not left with extra whites. Use a Ziploc with the corner cut off if you don’t have a piping bag and tip.

I made the hard boiled eggs for these last time in my Instant Pot. They turned out beautifully and were super easy to peel. And are every single time. If you don’t have an Instant Pot, see my recipe for Easy Peel Eggs.  One more hint: Run your knife under hot water before cutting the eggs and you’ll get a cleaner cut.

Classic Deviled Eggs

Classic Deviled Eggs

Saving Money on Classic Deviled Eggs

To cut costs, look for eggs on sale, especially during holiday weeks and stock up. Eggs keep, literally for weeks, in the fridge. Look for specials, too, for buying eggs along with bacon or sausage. You’ll often see “hang tags” in stores or coupons in the store ads.

Mayo is cheapest during the summer when most condiments are sales priced and coupons are available. Check for specials and coupons for condiments around the Superbowl, too.


Classic Deviled Eggs

Classic Deviled Eggs

These really are the best Deviled Eggs!

  • Author: adapted from Cook's Illustrated
  • Total Time: 30 minutes plus refrigeration
  • Yield: 14 deviled eggs 1x


  • 7 large eggs, hard-boiled
  • 3/4 teaspoon Dijon or 1/2 teaspoon dry mustard powder
  • 4 tablespoons mayonnaise
  • salt and pepper to taste
  • dash of hot sauce or a pinch of cayenne
  • paprika and/or thinly sliced chive or green onion for garnish


Cut eggs in half and remove yolks to a sieve set over a bowl. Using a large spoon or spatula, rub and push the yolks through the sieve.

Add remaining ingredients to yolks and spoon or pipe into the egg halves. Garnish as desired


Piping, even if just using a Ziploc with the corner cut off, is so much easier than trying to fill with a spoon.

Cooking & Kitchen Hacks

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I’ll be bringing this recipe to Fiesta Friday 201, hosted this week by Monika @ Everyday Healthy Recipes and Jhuls @ The Not So Creative Cook. Fiesta Friday’s already filling up with all kinds of holiday goodies & recipes, so be sure to stop by!

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25 thoughts on “Classic Deviled Eggs

  1. Pingback: Classic Deviled Eggs – SEO

    • This is kind of funny! Well, I used to make six eggs, a dozen eggs halves, but could always have a couple that wouldn’t peel right! So I tossed in an extra just in case. Then after I learned to steam or pressure cook them, I usually don’t have to worry about them being hard to peel. So I just kept that extra. So 7 eggs!

  2. Love your method. It’s so close to the one I learned from my grandmother. Being from New Mexico, I always mix a little bit of Hatch Green Chile into my deviled egg mixture. It just gives that extra little bit of oomph and you don’t have to add the cayenne. I always used to spoon, but I’m going to try the ziplock bag trick and see if they come out as pretty as yours.

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