Who says deviled eggs are just for parties and barbecues? Traditional Deviled Eggs are great anytime! Make this recipe for Easter brunch & WOW your guests.
I grew up with deviled eggs around at every family gathering. But you know what? I didn’t fall in love with them until I met my mother-in-law & tried her recipe.
WOW- she really made some awesome deviled eggs. So much so that every single time we got together, I would request that she make some.
Be sure to check out my post for how to make PERFECT hard-boiled eggs every single time!
So every single birthday, holiday, or really any other reason we would get together, we would always have her deviled eggs. I loved it & I am so glad she did pass down her recipe before she passed.
Over the years since then, we have reworked it to make it our own & it’s still the thing we make at all our holidays & special events.
It’s like having a piece of her with us still, even though we have changed her recipe a bit. I know she would approve.
Deviled Eggs Recipe
Don’t miss our Bacon Deviled Eggs & Easy Deviled Egg Recipe they are AMAZING!
These are really very simple & honestly, the most time-consuming part is hard boiling the eggs & peeling them. Once that’s done, the rest is super easy!
I’m telling you, taking the extra step & piping the yolk filling in really goes a long way when it comes to making a statement. Look how pretty they are!
deviled eggs
Here are some commonly asked questions
How Deviled Eggs get their name?
Deviled eggs are a classic dish that has been around for centuries. The name “deviled” comes from the Latin word for “to stuff.” Deviled eggs are simply eggs that have been hard-boiled and then stuffed with a mixture of egg yolks, mayonnaise, mustard, and other seasonings.
While the exact origin of deviled eggs is unknown, they are thought to have originated in ancient Rome. In the 4th century A.D., Roman cookbook author Apicius included a recipe for ova exinanita, which was basically a stuffed egg dish. This recipe was later adapted by medieval European cooks who added spices such as cayenne pepper to give the dish a little bit of a kick.
Deviled eggs first became popular in the United States during the 19th century. At that time, they were often served as hors d’oeuvres at fancy dinner parties. Today, deviled eggs are still popular as an appetizer or side dish and can be found on the menus of many restaurants.
Can this recipe be doubled?
You can, and we do it often. If you have a lot of people to feed, I highly recommend doubling this recipe because these go really quickly.
Do I have to use a piping bag for the yolks?
Nope. You can definitely just add a dollop of the yolk mixture into each egg white. Or you can put it in a zip-top bag and snip off the end to pipe it in.
HOW DO YOU MAKE Deviled Eggs?
- Cut the cooked eggs in half.
- Arrange egg whites cut-side up on a serving plate.
- Place the yolks in a small mixing bowl and mash with a fork.
- Stir in the mayonnaise, mustard, and vinegar, mixing well.
- Add the salt & pepper and mix well again.
- Spoon the mixture into a small piping bag fitted with a star tip.
- Squeeze a small dollop into each egg white half.
- Sprinkle the filled eggs with smoked paprika.
- Serve immediately or refrigerate until ready to serve.
FIRST THING – Be sure to check out my post on how to make PERFECT hard-boiled eggs every single time! This is so important to review. I have recipes on there for making them on the stovetop, in the air fryer, and in the Instant Pot.
What Can I Use Instead of Mayo?
If you’re looking for a mayo substitute for the bacon deviled eggs recipe, there are a few options you can try. For a healthier option, you can use Greek yogurt or avocado.
If you’re looking for a dairy-free option, you can use olive oil or coconut oil. And if you’re looking for a vegan option, you can use tahini or cashew cream.
Classic Deviled Eggs
Can this recipe be cut in half?
Oh of course! If you only need a handful of eggs – especially since these are then sliced in half, creating double the amount – you can definitely cut this recipe in half.
To make Deviled Eggs you will need…
- eggs – hard-boiled & peeled
- mayonnaise
- yellow mustard
- white wine vinegar
- salt & pepper
- smoked paprika
perfect deviled eggs
Can these be made ahead of time?
You bet. These deviled eggs can be made the day ahead – possibly even 2 days ahead of your event and still be positively delicious.
How long do deviled eggs last?
These deviled eggs can last in the fridge for up to four days. Store them in an airtight container or cover them with plastic wrap.
How to tell if eggs are fresh
We have a habit of stocking up on eggs and then forgetting about them because they are out in the garage fridge.
While eggs will keep (if refrigerated properly) for up to 6 weeks beyond the date on the package – I always like to do this nifty little test if I know they have been in there for a while. The date isn’t always accurate.
When eggs go bad – they create an air bubble inside the shell. So if you place an egg in a few inches of water – watch what it does.
- If it stays at the bottom – it is good.
- If it sort of hovers halfway between the bottom and the top of the water – it’s on the way to going bad and should be used immediately.
- NOW – if the egg floats – that means the air bubble has formed and the egg is no longer safe to eat and should be tossed out.
Tip for Transporting Stuffed Eggs
If you are taking stuffed eggs to a party or potluck, there are a few things you can do to make sure they arrive intact.
First, pack them in a container with plenty of ice packs or cold gel packs. This will help keep them cool and prevent them from jostling around too much.
You can also place them in a single layer on a bed of shredded lettuce or other greens. This will help keep them from moving around and bumping into each other.
Finally, be sure to transport the eggs in an insulated bag or cooler to keep them as cold as possible.
DON’T MISS THESE HOLIDAY E-BOOKS!
Products I love when making deviled eggs…
This deviled egg recipe is SUPER EASY and delicious – and if you’re like me this time of year, then you maybe already have some of these items on hand OR maybe you have never made homemade deviled eggs before, & you might be a bit nervous – but you’re going to love them. I have made a list below of the things I absolutely can’t live without when it comes to making this appetizer recipe. (you can also SHOP MY FAVORITES in my store)
If you love this deviled egg recipe, you’re going to love these other snacks too. Please click each link below to find the easy, printable recipe!
If you love this recipe for deviled eggs as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!
CONNECT WITH YUMMI HAUS!
Be sure to follow me on my social media, so you never miss a post!
PIN THIS TO SAVE FOR LATER
Traditional Deviled Eggs
Ingredients
- 12 eggs hard boiled & peeled
- ½ cup mayonnaise
- 2 tsp yellow mustard
- 1 tsp white wine vinegar
- pinch of salt & pepper
- Sprinkle smoked paprika
Instructions
- Cut the cooked eggs in half.
- Arrange egg whites cut-side up on a serving plate.
- Place the yolks in a small mixing bowl and mash with a fork.
- Stir in the mayonnaise, mustard, and vinegar, mixing well.
- Add the salt & pepper and mix well again.
- Spoon the mixture into a small piping bag fitted with a star tip.
- Squeeze a small dollop into each egg white half.
- Sprinkle the filled eggs with smoked paprika.
- Serve immediately or refrigerate until ready to serve.
Nutritional information for the recipe is provided as a courtesy and is approximate. Please double-check with your own dietary calculator for the best accuracy. We at Yummi Haus cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
Tamar says
They look so pretty! I was never a big deviled egg fan when I could eat them!
Gina says
I am a Type 1 diabetic and am constantly looking for low carb recipes. I came across this recipe, looking for something simple. This is exactly what I wanted! I made them, replacing the white wine vinegar with some dill pickle juice from the pickle jar in the fridge. I don’t have any vinegar in my pantry! I skipped the paprika because I’m not a fan. And these were delicious! Now I have something I can grab for a quick snack.
Lynn says
I really like these but wanted you to know that the print function is not working on your site.
Gina Kleinworth says
Thank you for letting me know. I was unable to replicate it in Chrome, but I did get it to show me the issue in Edge. It seems to be isolated to this post as others are working fine. I have sent it over to tech support to see if we can get that fixed. Thanks again!