Simple classic deviled eggs are an easy appetizer to make and always a crowd pleaser. Eat them plain or I will show you some ways to add some pizazz with various toppings!
Easy Deviled Eggs
Are you a fan of eggs like me? I like them hard boiled or scrambled with cheese, but my favorite way is deviled! Not just finger food for parties, I love to enjoy these for breakfast!
Have you ever eaten deviled eggs for breakfast? These are so good! When leftovers are not an option, I make a double batch and hide them for the morning.
I mean, it’s eggs in the morning. AMIRIGHT? I’ve been known to eat BLTs in the morning so why not them?
Why are they called deviled eggs?
The term “deviled” was used describe food that was spicy or zesty back in the 1700s. Mainly foods that are seasoned with pepper or mustard. Just like these!
Deviled eggs start with perfectly cooked and peeled hard boiled eggs. Check out my guide to hard boiled eggs for how to make them.
For this recipe, I am starting with already cooked hard boiled ones.
You can also buy already cooked and peeled eggs in the store which are a big help for last minute appetizers!
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Starting here, this recipe takes less than 10 minutes, and will have you enjoying their rich flavor and silky texture.
- Hard Boiled Eggs
- Salt & Pepper for seasoning
How to make Classic Deviled Eggs
First: Cut the eggs in half lengthwise. Remove the yolks to a separate bowl, and place the egg white halves on a serving tray.
Second: Using a fork, smash the yolks and add mix in the mayo, mustard, and vinegar.
Third: Taste and season with salt and pepper if desired. Place filling in a piping or zip-top bag to make stuffing the eggs easier.
If you are making these ahead of time, store the whites and filling in the fridge in air tight containers.
For the full recipe and detailed instructions, please refer to the recipe card at the bottom of the post.
When ready to serve the eggs, bring everything out of the fridge.
Pipe the Filling
First: Place whites, cut side up, on a serving platter.
Second: Pipe, scoop, or spoon the filling into the cavity of the egg white halves. Divide evenly between all the eggs.
Third: Garnish and serve. Enjoy chilled!
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Try topping your eggs with any of the following:
- a sprinkle of paprika
- chopped fresh dill, parsley, or chives
- crispy fried onions
- pickled onions
- crispy bacon
- seasonings like an everything bagel spice mix
- avocado or plain Greek yogurt instead of mayo
- dijon mustard, stone ground, or honey mustard instead of plain
- a dash of vinegar, apple cider vinegar, or pickle relish for tang
- garlic powder, horseradish, chopped jalapeños, or hot sauce for heat
Are deviled eggs good for you?
Eggs pack a whopping 6 grams of protein in each one along with folate, vitamin B-6 and vitamin B-12. If you are looking to keep the calories and fat down, check out the variations on the filling.
How long are they good for?
Once made, these eggs will last for 2 days in the refrigerator. But I don’t think they will last that long before being eaten.
Tapas Tips & Tricks
- use a fork to smash the yolks before adding anything else. This makes for a smoother filling.
- for super creamy yolk mixture, pulse in a food processor until smooth.
- make them a day ahead of time and store filling. Pipe just before serving for best results.
- to keep them from sliding on the serving tray, place on lettuce leaves or a pinch or two of salt.
- the best way to fill the eggs is with a piping bag. Use a decorating tip to make them “fancy.”
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Classic Deviled Eggs
Simple classic deviled eggs are an easy appetizer to make and are always a CROWD PLEASER. Eat them plain or I will show you some ways to add some PIZAZZ with various toppings!
- 6 hard-boiled eggs, peeled
Deviled Egg Filling
- 6 yolks
- 1/4 cup mayonnaise
- 2 teaspoons yellow mustard
- 1 teaspoon white vinegar
- Cut the eggs in half lengthwise.
- Remove the yolks to a separate bowl, and place the egg white halves on a serving tray.
- Using a fork, smash the yolks and add mix in the mayo, mustard, and vinegar.
- Taste and season with salt and pepper if desired.
- Place filling in a piping or zip-top bag to make stuffing the eggs easier.
- Fill Eggs.
- Garnish with paprika or chopped chives.
*If you like this recipe, please leave me a comment and rate it with 5 stars. Thank you!
Nutrition Information:Yield: 6 Serving Size: 2 egg halves
Amount Per Serving: Calories: 198Total Fat: 17gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 375mgSodium: 148mgCarbohydrates: 2gFiber: 0gSugar: 1gProtein: 9g
This nutrition information was generated via a third party, Nutritionix, and can not be held liable for any discrepancies in the information provided.
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