These perfect classic deviled eggs are silky smooth and perfectly creamy. This 4-ingredient deviled eggs recipe comes together in only 20 minutes.
One of my earliest and strongest pregnancy cravings has been deviled eggs. It has since passed and I’ve moved on to kettle corn, but for a solid month I was making deviled eggs three times a week! My husband and I would be on the couch watching TV or answering emails, and suddenly I would jump up and exclaim, “I’m going to make deviled eggs!” He would chuckle and wait for me to return 20 minutes later with freshly deviled eggs.
We went to North Carolina to visit my parents and I put 8 perfectly deviled eggs in my carry on. My husband watching in horror as I sneaked a little snack on the ferry.
But cravings aside, deviled eggs make the perfect appetizer or side dish for barbeque or a late-night snack!
I’m going to give you all the tips for peeling hard-boiled eggs easily every time, but in the event your eggs will not cooperate or peel properly, just chop everything up and make a Deviled egg salad sandwich instead. Or just a deviled egg salad. Scoop that next to your favorite porkchop with a bit of healthy, creamy slaw for a stress-free Summer meal.
Table of Contents
VIDEO to Make Perfect Deviled Eggs
Perfect Classic Deviled Eggs: FAQs
It all starts with a perfectly hard-boiled egg peeled while still a little warm. Separate the egg yolks and press them through a sieve with a plastic spatula. It is faster and easier than smashing them with a spoon. You can also grate them on a microplane or fine grater, but I find this more tedious than rewarding.
Start the eggs in a bowl of cold water that covers the tops of the eggs. Adding too much water will take too long to boil and they will end up being over cooked, which will give you chewy egg whites and yolks that refuse to be smooth. It will also help prevent the shells from cracking.
Add a little vinegar to the bowl of water. Just a teaspoon per quart will suffice. I use white vinegar, but any will work in a pinch. You can also salt the water like you would to cook pasta.
After the eggs are done cooking, run them under cold water for a few minutes. You can add ice cubes to speed up the process.
Peel while still warm. I find the egg shells separate better when they are slightly warm.
Run the stubborn shells under water as you peel them, trying to slide your finger between the white and that little bit of skin.
Lots of tiny cracks: I like to gently crack around the center. I find it easier to get between the white and the thin skin attached to the shell. Once between, the shell comes off in large pieces like magic. Perfect classic deviled eggs, here we come!
If you followed all the above advice, yet are confronted with stubborn egg shells refusing to separate cleanly. It could be the following:
Farm Fresh Eggs: While farm fresh eggs are delightful, they do not peel as easily as their store-bought counter parts. Frustrating but true. The shells are often thicker and more easily puncture the whites. Once broken, they just want to peel off with the skin.
Older Eggs: Older eggs peel easier than fresh new eggs, so go for those eggs that have been pushed toward the back of the refrigerator for hard-boiled eggs.
White eggs: White shell eggs typically have a thinner shell and peel easier than their brown shell counterparts. This is my personal experience and has no basis in actual fact.
Cold eggs: I also have found that slightly warm eggs peel easier especially when peeled under running water. It makes for a tricky cleaning experience, but deviled eggs are worth it!
Watch my video tutorial on How to Peel Hard-Boiled Eggs perfectly!
VIDEO to Hard Boil an Egg
Ingredients for Perfect Classic Deviled Eggs
- Eggs: Obvious but 100% essential here! White eggs are easier to peel.
- Miracle whip: People have very strong opinions about Miracle Whip but I really like its flavor in deviled eggs. This paired with the ingredient of paprika adds a nice depth to the deviled eggs. Feel free to use your favorite Light Mayo or full-fat Mayonnaise. If you’re in the South, obviously you’ll use Dukes Mayonnaise. 😉
- Dijon mustard: I prefer Grey Poupon Dijon Mustard because it has just enough bite but isn’t over powering like other mustard.
- White Vinegar: I find white vinegar helps the eggs peel easier when you add a bit of this to the water from the get-go.
- Kosher Salt: Kosher salt brings out all the other flavors and pulls everything together. Adjust to your preference but I wouldn’t suggest omitting.
- Paprika: It’s not really a traditional deviled egg without a little sprinkle of paprika. Use Hungarian sweet, smoked or spicy paprika. Your eggs, your choice!
- Sweet Relish: Sweet relish is possibly the most controversial choice here, but I love the extra crunch and the little sweetness. The relish pulls it all together and makes for a satisfying bite.
Pastry Chef Tip
For an extra light, creamy deviled egg filling, press the egg yolks through a sieve then beat in the mayonnaise and mustard until the filling is slightly lightened. This incorporates a little air and makes for an extra light and fluffy filling.
Recipe
Deviled Eggs
Equipment
Ingredients
- 4 Eggs
- 2 tablespoons Miracle Whip (or light mayonnaise)
- 1 tablespoon Dijon mustard
- 1 pinch kosher salt
- White vinegar (optional but helps with peeling)
- Spiced Hungarian Paprika (for finishing, can use sweet or smoked as well!)
- Sweet Relish (for finishing)
Instructions
- Place eggs in a sauce pot, ideally large enough to fit the eggs in a single layer. Fill with cold water just to cover the eggs. Pour a little white vinegar into the water. This is optional but will help them peel easier.
- Over medium-high heat, bring the eggs to a boil and boil ten minutes for large eggs. Extra-large eggs will take 12 minutes and medium eggs will take 8.
- Once cooked, run under cold water and allow to cool 5-10 minutes in cold water.
- Peel eggs and place on a paper towel lined plate. This will keep them from slipping around.
- Slice each egg in half and separate the egg yolk from the whites. Place the white halves back on a plate.
- Press the yolks through a sieve into a medium bowl. Scrape the back of the sieve to get all the egg yolks!
- Mix in mayonnaise, Dijon mustard and a small pinch of salt. Stir vigorously with a rubber spatula or spoon. I like to mix until the mixture looks a little lightened. This incorporates a little air and makes for an extra light and fluffy filling.
- Taste and add additional salt if needed.
- Scoop or pipe filling into the egg whites in the little spot left by removing the egg yolks. Sprinkle with paprika and dot with a little sweet relish.
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