Tangy and creamy, the best deviled egg recipe makes the perfect accompaniment to any holiday get together. Serve these as an appetizer or as a side for your next get together. They will go very fast!
Deviled eggs are an absolute favorite in my family. Typically, most people make them during the spring and summer months for get togethers. However, my family thinks I make the best deviled eggs ever and requests them for every single family gathering.
Luckily, they are super simple to make.
I take a “less is more” approach to making these and leave out the pickles and any other extras that some people like to add.
These are so easy to make I almost talked myself out of writing this post because it is just so effortless.
If you have eggs, mustard, mayo, and salt, you can enjoy the best deviled egg recipe any day of the week!
But seriously, these deviled eggs are amazing. It always cracks me up that Grandma Vona will go as far as boiling and peeling the eggs for me and then leave the mixture for me to whip up because according to her I’m the one who knows how to make them just right.
In reality, I just throw in three ingredients, without measuring a drop, and end up with these addicting deviled eggs.
I do, however, get a special request from my husband to at least sprinkle half of the eggs with paprika. They add a nice little pop of color.
We’re both team no pickles, though! I have never been a fan of them and leave those sour, crunchy things out of my beloved eggs. I could never assault such a beautiful dish with such a sour accompaniment.
And sweet pickles especially do not belong in deviled eggs. I said what I said. I don’t want sweet deviled eggs with my dinner.
One great thing about The Best Deviled Eggs is that you can also mash the whites up with the hard boiled yolks as an egg salad for making sandwiches or dipping crackers in.
I know, I know. It seems odd to be talking picnic and cookout food when it’s nearly wintertime, but I promise you no one will object once they’ve tasted these beauties. The best deviled egg recipe can make it to your table any time of day and any time of year.
To dress these up, I like to use this piping bag and tip to pipe the yolk filling into the whites. This gives them a more sophisticated presentation which makes them more suitable for special holidays.
Even your critical Aunt Sue will approve!
Tools
Large pot
Small mixing bowl
Measuring cups and spoons
Butter knife
Rubber spatula or spoon
Masher, optional
Piping bag and tip, optional
Ingredients | The Best Deviled Egg Recipe
Eggs – These are the base of our recipe. The whites are the vessel that hold a rich, slightly tangy filling.
Mayonnaise – Mayo adds creaminess to the chalky hard-boiled yolk and mellows out the flavor.
Mustard – This adds just a touch of tanginess and makes the eggs burst with flavor.
Salt – Salt adds just enough flavor to the entire dish to round it all out.
Notes | The Best Deviled Egg Recipe
If you don’t have a masher, you can easily use a fork to mash the hard boiled yolks. This is usually what I do because I only need a regular-sized bowl for the yolks, which a large masher would not fit into.
If you do prefer to get fancy with your egg dishes, you can always sprinkle a bit of paprika on the deviled eggs or even add some fresh chives to top them off. The added color will provide a nice contrast and make the taste soar for any gourmet foodies out there.
I like my deviled eggs tangy, which is why I go heavy on the mustard. This is how my family and I have always enjoyed them. If you don’t want them tangy, just go lighter on the mustard, adding in a tablespoon at a time until it’s to your liking.
These eggs are best served chilled, so I recommend covering them before placing them in the refrigerator to chill. This will prevent a crust from forming on the filling mixture.
Steps | The Best Deviled Egg Recipe
First, bring the eggs, uncracked, to a boil in a pot of water.
Then simmer them for about 12-15 minutes.
Drain the water from the pot; cool the eggs in a cool water bath.
Now crack the eggs, peel, and dispose of the egg shells.
Cut the hard-boiled eggs in half.
Scoop out the yolks and mash them into a dry, almost powdery mixture.
Mix the mustard, mayonnaise, and salt into the dry yolk mixture.
Scoop or pipe the filling into the egg whites and serve.
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