We love deviled eggs!
When our kids were growing up, they’d devour them. My daughter loved deviled eggs so much, that we named this recipe after her, “Lauren’s Deviled Eggs”. I think I found the recipe in one of the old basic, every-kitchen-had-to-have cookbooks, such as “Better Homes and Gardens” or “The Joy of Cooking”, the two classics that I always turned to when I was learning to cook in the 70’s.
Deviled eggs are ever-present at Easter egg hunts and summer picnic potlucks, and ALWAYS a huge hit!
There are no newfangled, trendy ingredients in this very CLASSIC recipe – no lemongrass, pesto or curry – just eggs, mustard, mayonnaise, and a festive sprinkle of paprika (garnish with chives and herbs is always nice). These lovely classic deviled eggs are basic, simple yet spectacular, and always a welcome addition to the table.
.I don’t dare to claim this recipe as my own . . . but it’s the family favorite, so thank you to whomever this recipe originated from. It’s a total keeper!
.Even today, if anyone in the family looks in the frig and sees these creamy yellow mounds of savory delights, they beam from ear to ear!
Seriously,
the simple things just make us so happy!
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And now, here’s my family’s favorite recipe for Classic Deviled Eggs! Enjoy my friends!
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PinIngredients
- 12 jumbo eggs
- 1/2 cup mayonnaise or Miracle Whip (our choice for the tang it offers)
- 3 tsp. mustard
- 1–1/2 tsp. apple cider vinegar
- 4 Tbsp. melted butter (this is truly the secret ingredient)
- 1 tsp. salt
- 1/4 tsp. pepper
- paprika for garnish
- herbs to garnish
Instructions
- Bring a pot of water to a boil (I place the eggs in the water while it is still cold; I find that if I put cold eggs in boiling water, they are more likely to crack once they go in the hot water).
- Boil the eggs for 10 – 15 minutes, or until how done you like your eggs.
- Place the cooked eggs in a bowl with ice water to begin cooling them down.
- Under cold running water, crack each egg all the way around and gently lift the shells and membrane off . . . get under the membrane for the easiest removal of the shell. This works like a dream each and every time!
- Slice each egg in half.
- Gently scoop out the yolk and place in a medium bowl.
- Place the white portion of the eggs on a plate or egg platter.
- Mash the yolks with a fork.
- Add the mayo, mustard, vinegar, and melted butter, salt and pepper.
- Whip with a fork until smooth.
- Taste and make any adjustments that you prefer.
- Spoon heaping amounts of this egg mixture into the cooked whites.
- Sprinkle with paprika.
- Garnish with fresh-cut herbs.
- Cover and chill in the refrigerator (I try to always make these in the morning so that they are cold for lunch and/or later on in the day).
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Tips on Making Deviled Eggs
- Deviled eggs can be made up to (some say up to 4 days) but I don’t like to push things and possibly endanger anyone’s health, so I agree with the limit of refrigerating deviled eggs up to 2 days in advance. If you need to prepare them ahead, the key is to keep the whites and egg yolk filling separated. Wrap the egg white halves well with plastic wrap and keep the egg yolk filling sealed in a resealable plastic bag with all the air squeezed out.
- Hard-cooking removes the natural coating from eggs, making it easier for bacteria to enter through the shell’s pores. Hard-cooked, non-deviled eggs should be refrigerated no longer than 4 days.
- Cover deviled eggs loosely with plastic wrap when refrigerating.
- Deviled eggs can set out for no more than 2 hours according to the Centers for Disease Control and Prevention. After 2 hours of sitting at room temperature, discard them.
- Have a pressure cooker? You can also make hard-cooked eggs in a pressure cooker, such as an Instant Pot. Place steamer basket in the pressure cooker. Add 1 inch of water. Place the eggs on top of the steamer. Seal and cook at high pressure for 4 minutes for electric pressure cookers or 3 minutes for stovetop pressure cookers. Let the pressure naturally release for 5 minutes. Then remove eggs with a slotted spoon to cool in cold or icy water.
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You may also enjoy these recipes for classic deviled eggs:
Deviled Eggs from Simply Recipes
Classic Deviled Eggs from the New York Times (based on Sheila Lukins of The Silver Palate Cookbook)
Best Deviled Eggs from The Taste of Home
Classic Deviled Eggs from Add A Pinch
bellini says
May 30, 2011 at 10:32 AMI am not an egg lover and yet I LOVE devilled eggs…and quiche. It is easy to see why!!
''Cucina di Barbara'' says
May 30, 2011 at 10:46 AMI am an egg lover instead!!!
I use to prepare them at Easter!
Lovely recipe!
Barbara
Pam @ over50feeling40 says
May 30, 2011 at 12:45 PMI am on my way now to make deviled eggs…these look so good!!
Jamie says
May 30, 2011 at 9:13 PMI love deviled eggs and don’t make them often enough. I have a classic recipe from Southern Living that I like but I will definitely try this version. The butter ingredient is intriguing.
Suzanne says
May 30, 2011 at 9:56 PMI love deviled eggs. I usually do this fro my midnight snack…but I never tried to use mustard..should try it someday ;D
redkathy says
May 30, 2011 at 11:42 PMI was thinking deviled eggs this morning but lost the thought in the Kansas rub prep!
Melted butter, hhhhmmmm I’ll have to try that Roz. The family loves deviled eggs!
Ellie says
June 1, 2011 at 8:22 AMCider vinegar and melted butter?? I am in, this sounds great!!!
Galexi Cupcakes says
June 4, 2011 at 8:24 AMDeviled eggs are a staple in our home during the NYC summer months!! We LOVED them! These look super amazing.
John says
June 9, 2011 at 3:21 PMI know a lot of folks who don’t eat eggs (they’re allergic, for health reasons, or concerns about animal cruelty). Here’s an awesome site that gives tips on cooking and baking without eggs: http://EggFreeLiving.com
Bianca @ Upright Vacuum Cleaner says
July 13, 2011 at 5:36 AMI’ve never met a deviled egg I didn’t love! To make them look pretty, I usually use a star tip, either on a pastry bag or in a plastic bag like the one you’re using.
Denise says
July 13, 2011 at 5:45 AMOh so many cool deviled egg recipes to try!
My favorites are still the Grandpa Cooley’s Angry ones…but that doesn’t stop me from experimenting and trying new versions!
Sandy says
July 13, 2011 at 5:46 AMThis is a brilliantly timed post ~ my kids like to color eggs a lot more than they enjoy eating egg salad. They love deviled eggs, though, so now we’re all set! Thanks!
angiesrecipes says
April 19, 2019 at 11:05 PMI couldn’t agree with you more about the simple things and happiness. These deviled eggs look divine, Roz. Happy Easter!
Pam says
April 23, 2019 at 3:41 PMThey look delicious, Roz! Melted butter is a great twist!
mjskitchen says
May 5, 2019 at 9:49 PMMy husband saw me looking at this post a few days ago and the next thing I knew, I was in the kitchen making them. You’re right – easy and oh so good!!! I think I’ll have him looking over my shoulder from here forward. When it comes to food he knows what he wants. 🙂
Rush Rally says
May 25, 2019 at 3:12 AMThey look delicious.I love deviled eggs. I usually do this fro my midnight snack i would love to try this at home
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