DEVILED EGGS RECIPE
This Deviled Eggs Recipe is one of our favorites and it’s also very versatile. We love to add to it, or just serve it the way it’s written.
If you love deviled eggs, you MUST try these delicious Pimento Cheese Deviled Eggs. My family loves them and they have wonderful reviews.
Table of contents
❤️WHY WE LOVE THIS RECIPE
We love how versatile this recipe is and you an add what you love to it. We added bacon bits to these and a little greenery but you don’t have to. This is a great basic recipe for deviled eggs. Some people love to add a green olive to them, it’s all a personal choice, but this is a wonderful base recipe.
🍴KEY INGREDIENTS
- Eggs
- Sweet pickle relish
- Mayonnaise
- Yellow mustard
- Pepper
- Salt
- Sugar
- Paprika (To sprinkle on top)
SWAPS
If you love dill instead of sweet relish, then, by all means, switch that out. Add bacon to the top, an olive, use a different mustard (honey mustard is great), you can easily make this recipe your own.
🍽️HOW TO MAKE
These are not hard to make and the longest part of the process is boiling the eggs and peeling them.
COOKING STEPS
Step 1
Contrary to what many people say, I think adding the eggs to boiling, salted water, makes them easier to peel. Always have eggs at room temperature before boiling! Bring salted water (add about 1 tablespoon salt to water before boiling) to a boil and add eggs. I use a soup ladle to lower the uncooked eggs gently into the boiling water. Boil eggs on medium heat and boil one minute per egg. A dozen eggs takes twelve minutes boiling time. Remove pot from stove and put under running cold water. Peel immediately holding the egg under the cold water for smooth, peeled eggs.
Step 2
Once peeled, slice the eggs lengthwise and scoop out the center yolks. In a bowl combine egg yolks with ingredients and mash with a fork. Spoon filling into halves. Sprinkle eggs with paprika. Add bacon bits and parsley if you desire.
⭐TIP
If you are not a fan of vinegar, you can easily use pickle juice. We like to really fill our eggs with the mixture as you can see! You can use less in each egg if you like.
SERVE THIS WITH
Deviled Eggs are a classic side dish and are served at most holidays! We love them for Easter and you may want to check out these wonderful Easter Recipes.
RECIPE VARIATIONS
If you are a fan of Deviled Eggs, you will also love these delicious recipes:
❓FREQUENTLY ASKED QUESTIONS
Yes, but we find it best to boil the eggs and then make the deviled eggs the day of.
It gives a little bit of acid to the mixture and balances the flavor.
STORING
Best to store in a single layer or in an designated egg carrier. Sometimes the eggs will sweat, so you can put a paper towel on the bottom.
💕MORE POPULAR RECIPES TO ENJOY
These potato cakes are a wonderful appetizer. Great way to enjoy leftover mashed potatoes.
If you love pickles you will love this cheese ball. It’s so easy to make and a great appetizer.
This recipe is great and we enjoy it year round, great as an appetizer or as sandwiches.
SERVING SIZE
These make about 6 servings, since everyone has at least 2. So you can plan accordingly!
Deviled Eggs Recipe
Ingredients
- 6 eggs boiled and peeled
- 2 teaspoons sweet pickle relish
- 2 tablespoons mayonnaise
- 2 tablespoons yellow mustard
- 1/8 teaspoon pepper
- 1/4 teaspoon salt
- 1/4 teaspoon sugar
- Paprika To sprinkle on top
Instructions
- Bring salted water (add about 1 tablespoon salt to water before boiling) to a boil and add eggs. I use a soup ladle to lower the uncooked eggs gently into the boiling water.
- Boil eggs on medium heat and boil one minute per egg. A dozen eggs takes twelve minutes boiling time.
- Remove pot from stove and put under running cold water. Peel immediately holding the egg under the cold water for smooth, peeled eggs.
- Once peeled, slice the eggs lengthwise and scoop out the center yolks
- In a bowl combine egg yolks with ingredients and mash with a fork. Spoon filling into halves. Sprinkle eggs with paprika.
Notes
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We don’t use bacon, I’m sure you can add it.
Me too! So much quicker and look prettier.
I have a new Instant Pot, trying to get familiar w/using it. Gonna make Deviled Eggs since seeing your note about that. Really appreciate your effort to make cooking easy, if possible. Delicious doesn’t necessarily mean difficult. Thanku
Just like mine except.. I add a couple of splashes of hot sauce. And for the holidays, crab meat!
I have severe eczema on. Y hands and can’t peel eggs therefor I never make deviled eggs but with all these helpful hints I can make them crack and hubby won’t complain about peeling them! Thanks everyone!
Bea, you’re very welcome. Have a wonderful day!
This is the same recipe I use but I add a little horseradish. Makes them extra yummy!
After boiling the eggs pour off the hot water and shake the pot really good when you add cold water you will find the peelings have fallen off..I have been doing this for years..
Just saw recently if you add half a teaspoon of baking soda to the water, eggs will peel easier. Will try this time. Also, my southern mother taught me her recipe. We always add sugar, so they are a bit sweeter.
Yes, that’s how my mother made them…so delicious.
Everybody has their own way of making deviled eggs. I am from the South too, and simple is better. lol Just boil the eggs for 12 minutes…then pure off the boiling water and replace with cold water in the pot. Only crack the small end of the egg…..then the rest of the shell should peel right off (unless they are very fresh eggs)….then you may have trouble. I cut them in half, scoop out the yolk into a bowl and only use Hellmanns Mayo, a little yellow mustard, salt & pepper. That’s it….Plain, Simple and Soooo Good!
A little sprinkle of paprika makes them so pretty!
An easy way to put the filling back in the egg is to put the filling in a ziplock bag and cut the bottom corner off. Now you have a pouch and you can fill with no mess.
I too use a baggie to pipe it out with when I make them for company. lol
I like and use sw. pickle relish in my deviled eggs. My best tips are: use older eggs, place room temp. eggs into salted water and bring them to a boil. Cover and remove from heat. Let set 7-12 minutes depending upon the # of eggs. Rinse with cold water and then let them set in water with ice for several minutes. I’ve prefer using a pastry blender over a fork to mash the yolks.
Thank you so much for your boiling eggs tip. I just boiled a dozen eggs and they all peeled perfectly. You might say they almost peeled themselves. LOL!! Now I will finally have perfect pickled eggs. I’m rather new to your site and I love it. Thank you for offering all of your recipes.
You are so welcome, Rosie. The way I posted has worked for me for years. So happy it works for you, too, and thank you for letting me know.
Love Deviled Eggs, and this is pretty much how my late mom and mawmaw made theirs…simple and delicious. They’ll certainly be on my Easter table this weekend. Happy Easter to you! 🙂
Happy Easter, Diane, and thanks.
I always use dill pickles, and when I seen they used sweet I was going to ask my husband if he would prefer the.
If you are overcooking your HB eggs they will have a gray-green halo around the yolk. Just a thin line usually, not a gross mess.
My recipe almost. I’ve never added sugar. I’ts a big hit at my house because they are sooo good! I agree on the Dukes Mayo, anytime! I love seeing the post of yours, you do a great job. Thanks:)
My mom always hardboiled an extra egg for every half dozen eggs. She used the extra yolk to make sure there was plenty of filling for the eggs. The only difference in what I learned to do is that we skip the pickle.
Glen, We sometimes have a hard time finding Duke’s Mayo in Ky. Hellman’s is used by a lot of people around here. I have tried them both ways and cannot see a big difference myself. I guess it’s whatever you are used to.
I found Duke’s moyo at the Dollar Tree!!! Can you believe it?
The easiest and best way I have found to boil eggs that peel great is:
at least week old eggs, place eggs in water, bring to a boil, cover and remove from heat. leave them until cooled down to touch, add ICE to water. crack eggs place back in the water. peel, under cold running water if necessary. works flawlessly, almost every time.
I didn’t know it was National Deviled Egg day, something to do with Halloween maybe?? As in, “those little devils that egged my house on Hallowe’en” or “didn’t need to throw all those eggs on Halloween so I’d better make some yummy deviled egg:)” This looks delicious, as always!
I saw that this was national deviled egg day earlier and I had to re read what I was seeing. Who knew?
I forgot to send cards for this wonderful day. Dang it! My bad.
Thanks again for the wonderful recipe. 🙂
Ahhh, that’s the timing trick, to have the water at a rolling boil. Will try the room temperature trick (I’m so afraid the eggs will crack) and use a ladle to lower them into the water. Will do 6 and will let you know my results.
Thanks so much for the advice to have PERFECT hard boiled eggs. I have issues with peeling mine 🙂
I never thought to let the egg get at room temperature, you always have such good tips. Thank you for coming by. Have a nice Easter.
I like this recipe because it’s nice and simple, which I think deviled eggs should be. Great tip on the salt, I’ve never tried that. I do the cold water trick too. Just makes it neater. I still manage to mangle at least one, but nothing wrong with a little snack while you cook.
Great tips! Love the recipe too! Great job as usual 🙂
Finally! Someone who makes deviled eggs like I do!! My husband puts VINEGAR in his. *Blechhh* I’m wondering about the room temperature egg tip, too.
That’s a good tip about letting the eggs come to room temperature before boiling. Does that help them peel easier? I am horrible at peeling boiled eggs. I do add salt to the water but I’ve never tried room temperaure eggs – thank you!