The Best Classic Deviled Eggs Recipe

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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 them they disappear really fast.

My family made them the last time we got together in Salt Lake City, Utah and I had the chance to watch my son-in-law make them for us. 

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I’m going to share how I make my hard boiled eggs first. Let’s make this easy. I have four different ways to make them.

Hard Boiled Eggs

  1. SUN OVEN: You can bake the eggs in your Sun Oven. You preheat your Sun Oven to 350 degrees and place a muffin tin with the eggs you want to be baked or hard boiled with a tablespoon or so of water.
    Bake for 30 minutes or so. You may see brown specks after they are done, no worries. They are fine. Drain the hot water, cover with cold water and ice. Peel when easy to handle.
  2. CONVENTIONAL OVEN: You can bake the eggs in your conventional oven in a muffin tin as above with 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. Peel when easy to handle.
  3. PRESSURE COOKER: You can hard boil the eggs in your pressure cooker. 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 and boil for 8-12 minutes. Drain, and cover with ice cold water. Peel when easy to handle.

Classic Deviled Eggs

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

Classic Deviled Eggs

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

Classic Deviled Eggs

We mixed it until it was thoroughly combined and 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 make the eggs look magical by squeezing the mixture into each egg. 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. Thank you, Nate!

Classic Deviled Eggs
Deviled Eggs by Food Storage Moms
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
 
Course: Appetizer
Cuisine: American
Servings: 12 people
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)
Instructions
  1. Hard boil the eggs, and peel them. Slice the whites of the egg in half length-wise, scoop out the yolk and place the yolks in a separate bowl. Place the egg halves on a plate while you mix up the yolk mixture. Combine the ingredients together by mashing the yolks with a fork to make them crumbly. Stir until thoroughly mixed together and smooth. Use a bag with a hole cut in the corner to evenly “squeeze” the yolk mixture into each egg on the plate. Sprinkle with Paprika to garnish them.

Final Word

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

Copyright image: AdobeStock_65036646 by Brent Hofacker

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6 thoughts on “The Best Classic Deviled Eggs Recipe

  • December 17, 2018 at 7:52 am
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    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.

    Reply
    • December 17, 2018 at 10:20 am
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      Hi, June, oh, I remember my mom putting a little dill pickle juice in our egg salad sandwiches! I’m pressure cooking some eggs right now! Linda

      Reply
  • December 17, 2018 at 9:09 am
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    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.

    Reply
    • December 17, 2018 at 10:21 am
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      Hi Linda, oh I love a good deviled egg! I agree we tend to make them just like our mama made them. I always put a pinch of sugar, too! Love it! Linda

      Reply
  • December 17, 2018 at 12:09 pm
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    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.

    Reply
    • December 17, 2018 at 8:30 pm
      Permalink

      Hi Kathie, I live in Southern Utah, so I cook them as shown on my post. Sweet pickle relish sounds yummy! Merry Christmas and may God bless you and your family! Linda

      Reply

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