Classic Deviled Eggs

Deviled eggs are a favorite for any holiday meal, potluck, or party. If you're looking for a classic, no-frills deviled eggs recipe this is it.

The filling for Southern-style deviled eggs is nothing more than egg yolks, mayonnaise (Duke's if you can find it), mustard, and sweet pickle relish. Use a fork to mash these ingredients together until the filling is completely smooth. Spoon the filling into the halved egg whites, or pipe in the yolk mixture for a pretty, swirled topping.

Learn how to make deviled eggs, and watch them fly off the platter as guests gobble them up.

How To Make Deviled Eggs

This recipe is for classic deviled eggs. No frills, no fuss. Here's a brief outline of the process; the full recipe is further below.

• Step 1. Cook eggs. Fill a large pot with water, and bring to a boil. Lower the eggs into the boiling water with a slotted spoon. Cook for 11 minutes and 30 seconds.
• Step 2. Move eggs to ice bath. After time is up, use a slotted spoon to move each egg to a bowl filled with ice and water. Let sit at least 5 minutes in the ice bath.
• Step 3. Peel eggs. Remove egg shells with your preferred technique. We like to gently crack the shell all over, and then run water over the egg to help the shell come off easily.
• Step 4. Halve eggs. Split each egg lengthwise, and separate the egg yolk from the egg whites. Move egg yolks to a bowl.
• Step 5. Make filling. Smash the egg yolks with the mayonnaise and other ingredients. Mix well.
• Step 6. Fill eggs. Spoon or pipe the deviled egg filling into the egg whites. Sprinkle with paprika if desired.

Tips to Make the Best Deviled Eggs

These handy tips can make your deviled eggs better and easier:

• Do not overcook eggs: Overcooking eggs will give the yolk a greenish tint. Eggs should be boiled for 11 minutes, 30 seconds for for perfect hard boiled eggs.
• Cool the eggs to make them easy to peel: Once the eggs are done cooking, carefully move them to an ice bath (a bowl filled with ice and water). Let stand 5 minutes, or until completely cooled. Lightly crack each egg and peel them under running water.
• Use a piping bag for easy filling: A piping bag or a ziplock bag with one corner snipped off can make the filling process easier.
• Slice with a sharp knife: For the cleanest cut, make sure your knife is sharp. A dull knife will rip and tear at the delicate egg white.
• Taste the filling: Sample the yolk mixture as you go to make sure it's well seasoned; add more salt or pepper to your preferences.
• Avoid a runny filling: Deviled egg filling doesn't need much liquid. The mayonnaise and mustard will make it spoonable. If yours is runny, drain it in a fine mesh sieve, or add more egg yolks to thicken it up.
  

Deviled Egg Recipe Variations

A sprinkle of paprika is the traditional topping, but you can use smoked paprika for a deep, smoky flavor, or cayenne powder to add a spicy kick. Or mix things up with other flavorful filling additions, such as chives, shallots, chili peppers, hot sauce, bacon, blue cheese, and more. Deviled eggs recipes are endlessly versatile to your menu and preferences.

Can Deviled Eggs Be Made in Advance?

Deviled eggs can be prepped and stored, covered, in the refrigerator up to 3 days in advance to avoid the filling from drying out. For the best make-ahead results, keep the egg whites and filling separate, and stuff the deviled eggs just before you plan to serve.