Classic Deviled Eggs
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Classic Deviled Eggs

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Do you love deviled eggs? Maybe you like to eat them when you go to parties or when Grandma makes them on Sunday. Here’s the deal, whenever my family makes these they disappear fast.

My family made them the last time we all got together in Salt Lake City, Utah, and I had the chance to watch my son-in-law make them for us. First, I’m going to share how I make my hard-boiled eggs as an initial step in the process of making deviled eggs. Let’s make this easy, I have four different ways to make them. Egg Slicer

Classic Deviled Eggs

Classic Deviled Eggs

Hard-Boiled Eggs

  1. SUN OVEN: You can bake the eggs in your Sun Oven. Preheat your Sun Oven to (350°F) = (176°C) degrees and place eggs you want hard-boiled in a muffin tin with a tablespoon or so of water.
    Bake for 30 minutes or so. You may see brown specks after they are done, but they are fine. Drain the hot water and cover the eggs with cold water and ice. Peel when easy to handle. You’ll find the ice water makes the peeling process much easier.
  2. CONVENTIONAL OVEN: You can bake the eggs in your conventional oven in a muffin tin as above, with the eggs placed in the muffin tin with a tablespoon or so of water. Preheat the oven to 350 degrees. Bake for 30 minutes. Drain the hot water, cover with cold water and ice, and peel them when easy to handle.
  3. PRESSURE COOKER: You can hard boil the eggs in your pressure cooker or Instant Pot unit. Please note you don’t need the silicone cupcake holders. I just thought it was cute. This is the only way I make hard-boiled eggs now. It’s so easy.  Pressure Cooker Instructions by Linda
  4. STOVE TOP: You can boil the eggs covered in cold water on the stove. Please fill the pan with cold water one inch above the eggs. Bring the water to a boil over medium heat for 8-12 minutes. Drain and cover with ice-cold water. Peel when easy to handle.
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Classic Deviled Eggs

The first thing is to boil the eggs as indicated above.

Classic Deviled Eggs

Now, slice the eggs lengthwise and scoop each egg yolk into a small bowl and mix the following ingredients with a spoon. We used mayonnaise, horseradish (optional), Dijon mustard, salt, and black pepper. We sprinkled Paprika on the finished deviled eggs. I gauge the recipe on how many eggs, so it’s hard to explain how we dump the ingredients into the bowl. I like the egg yolk mixture a little dry but not too mushy.

Classic Deviled Eggs

We mixed it until it was thoroughly combined and had a smooth texture. 

Classic Deviled Eggs

Scoop the mixture into the large bag. 

Classic Deviled Eggs

Next, Nate cut a small hole in the bag and the eggs look magical by squeezing the mixture into each of the egg whites. I love this egg tray: Deviled Egg Tray

Classic Deviled Eggs

See how easy and fun this is to do. Oh man, did they taste delicious! We sprinkled more Paprika on top to serve them. Note how nice they look on a serving platter. Thank you, Nate!

Classic Deviled Eggs

Classic Deviled Eggs Recipe

5 from 3 votes
Classic Deviled Eggs
Deviled Eggs
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
 
Course: Appetizer
Cuisine: American
Servings: 12 people
Author: Linda Loosli
Ingredients
  • 6 eggs
  • 3-4 tablespoons mayo or Miracle Whip
  • 1 tablespoon sugar (optional)
  • 1 tablespoon mustard (I like Dijon)
  • 1 tablespoon horseradish (optional)
  • 1/2 to 1 teaspoon Paprika (to taste)
  • salt and pepper (to taste)
  • Honey just a little, thank you, Carolyn!
Instructions
  1. Hard boil the eggs and peel them.

  2. Slice the whites of the egg in half length-wise, scoop out the yolk, and place the yolks, in a separate bowl.

  3. Place the egg halves on a plate while mixing the yolk mixture.

  4. Combine the ingredients by mashing the yolks with a fork to make them crumbly.

  5. Stir until thoroughly mixed and smooth.

  6. Use a bag with a hole cut in the corner to evenly "squeeze" the yolk mixture into each egg on the plate.

  7. Sprinkle with Paprika to garnish them.

How do I store these after I make them?

If you have any leftovers, you can store them in an airtight container or chop them up to make an egg salad sandwich.

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Can I add different ingredients to the egg filling?

People add chopped dill or sweet pickles, avocado, or chopped bacon. Adding minced onion would be a good one as well. I’ve used sweet pickle relish too. You may want to try adding green onion, basil, garlic powder, or other fresh herbs for a unique flavor. Oh, Pimento would be yummy!

Can I make these devilled eggs the night before?

You can if you keep the sliced eggs separate from the filling. Otherwise, they will dry out. A couple hours or so before serving them, fill the egg whites with the creamy yolk mixture. Please keep them refrigerated.

Do I need to “chill” these before serving them?

They taste better if the deviled eggs are chilled in the refrigerator for at least 25-30 minutes.

Final Word

I must say, these were so fun to make with the family. Sometimes we may think classic deviled eggs are hard to make. But are they? Maybe they take a little extra time, but they are so good! Life is good when we get proper nutrition by eating natural quality foods with family and friends. Thanks again for being prepared for the unexpected. May God bless this world. Linda

Copyright image: AdobeStock_65036646 by Brent Hofacker

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27 Comments

  1. I love taking deviled eggs when I go anywhere I go. I know people love them but for some reason
    people hate to make them. Any time you take deviled eggs you can be sure they will be all eaten.
    I also like to some times add dill to my deviled eggs.

  2. I think deviled eggs are like spaghetti – you tend to like them the way your mama made them. Haha Being raised in the South, our deviled eggs always had relish & finely chopped onions in them, and, of course, a tiny pinch of sugar along with the condiments & spices you mentioned. Finely chopped chives are good on top.

  3. Hi Linda, I like to add a teaspoon of sweet pickle relish to the egg yolk mixture. Thank you for your ideas on how to cook them. Do you cook the eggs longer at higher altitudes?
    Have a Blessed and Merry Christmas from Arizona.

  4. I do as everyone else but add finely chopped celery…with the green onions and pickle relish…and Costco has added a new spice…Herb and Garlic…..I love it and use it in almost everything…including these deviled eggs….it really adds to the flavor….so good….Nita Young

    1. Hi Nita, I need to try adding green onions to mine!! Thanks for the tip on the new Costco spice. I just added it to my Costco shopping list! I can’t wait to try it. Linda

  5. Linda you will love it….I’d grab 2 of them….they are not that spendy and you will be surprised how much you will use it….God Bless nita

    1. Hi Nita, I just went to Costco and they didn’t have it today. What does the bottle say? I didn’t see any that said Garlic with Herbs. I will check the next time I go to Costco. Thanks again, Linda

  6. omg…this thing deleted me!!

    Spice Islands
    organic
    Garlic & Herb seasoning…….17.63 oz…clear plastic bottle

    1. 5 stars
      Ohhhh…..I love deviled eggs! This is my go to recipe! They taste sooo good! My family gobbles them up! I always have to double the recipe when I make them they go so fast :)) Thank you for sharing and I love all of the different ways you recommended the eggs can be boiled!❤️

  7. Linda they might of been out of it….if you do not find this next time you go I will get you some and send it to you…..you will love it……I do not get to Anchorage very often…..but will gladly send you some…it is not a Costco exclusive….but I have only found it at the little box store we have that buys from Costco…..
    but that brand is common…Spice Islands…..green cap and green label…..let me know……nita
    my email is northcountryalaska@gci.net…..

    1. Hi Ray, using your InstaPot or pressure cooker is a game-changer for sure when making hard-boiled eggs. If you need help in doing it you can always call me and I will walk you through it. I prefer the Fagor (now Zavor) for pressure cookers. We make hard-boiled eggs every week. Linda

  8. Linda,
    I don’t understand this concept of storing leftover deviled eggs. Around here, there is no such thing as “leftover” deviled eggs. LOL!!

  9. HI LInda, I am a big deviled egg fan and so is my family. I guess I am really lazy. I bought an “Egg Genie” from an infomercial many years ago and it is my favorite way to make hard boiled eggs. You just fill the water cup to the hard boil stage line and prick the end of each egg on the tiny needle like metal pick attached to the holder. Plug it in and walk away. It buzzes when done and I have perfect eggs every time. Just dunk in cold water, crack, and peel. My secret ingredient is a little honey. Oh my so good. My daughter in law scoffed at that idea when she first new me, now guess who adds honey to her deviled eggs. Glad you made this post today.

    1. Hi Carolyn, oh my gosh, I love hearing this! I’m going to add that to my recipe, what a fantastic tip! HONEY! We all stock honey, I LOVE this! Thank you, Linda

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