Classic Deviled Eggs
These Classic Deviled Eggs are the best finger food for any get-together. Calling for a handful of ingredients and ready in about 45 minutes, this Southern-style deviled egg recipe strikes the perfect balance. Learn how to make these and my secret ingredient that takes them to the next level! Makes 16 deviled eggs.
Friends, this recipe has been YEARS in the making, and I am thrilled to share my Classic Deviled Egg recipe with you today.
While I have an Avocado Deviled Eggs recipe, it’s taken me years to perfect this Southern entertaining staple.
And I’m not mad about all the testing I’ve done on this classic appetizer because I feel SO GOOD about this recipe and what it’s all about. I hope you feel the same way.
These are basically like a bite-sized version of Egg Salad, which is one of my favorite spring dishes to make.
Why I love this recipe:
I’m pretty sure that this deviled egg recipe is going to be polarizing because, well, it calls for a polarizing ingredient that I happen to love.
My not-so-secret (and extremely polarizing) ingredient is sweet pickle relish… and it’s a game changer for these eggs.
THAT SAID, I think these Deviled Eggs strike the best kind of balance between savory (with just a touch of sweetness) and plenty of vinegar without that overwhelming the overall taste.
Also, it’s March, which is the springtime and the season of Easter and brunch and baby and bridal showers and these deviled eggs are the perfect finger food for a crowd because the recipe is easily scaled… and they’re the BEST bites around.
But please note that many people serve Deviled Eggs for winter holidays, like Christmas and Thanksgiving, because they are a crowd-pleasing appetizer. Also, they’re an easy recipe for anytime you might need a bite-sized snack.
More easy appetizers to try: Baked Brie Bites | Hot Crawfish Dip | Bacon Wrapped Dates | Heirloom Tomato Bruschetta | Baked Jalapeno Poppers | Cheese Dip for Pretzels
What you’ll need to make this recipe:
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- Large saucepan or pot
- Sharp knife and a cutting board
- Large mixing bowl
- Spoon or piping bags (or a small plastic bag)
Here are the simple ingredients you need to get from the grocery store:
- Eggs — I use large eggs from the grocery store, but whatever eggs you can find should work here.
- Mayonnaise — Duke’s is my personal favorite, but you should use whatever is yours.
- Dijon mustard — for the mustard flavor and acid. We don’t need much, and too much will overwhelm the other flavors… but it adds such nice depth that I do not recommend skipping it. Yellow mustard could work in a pinch, too.
- Sweet pickle relish — is this a polarizing ingredient? You bet. But holy cow, it adds an awesome sweet vinegariness to the overall dish, and I am obsessed. You could probably swap this with a dill relish, though I prefer the sweet one.
- Seasonings — we’re using a combination of kosher salt and freshly cracked black pepper to add seasoning to our deviled eggs. The key is tasting the mixture and adding them to taste.
- Garnishes — I used a combination of sweet paprika and fresh chives. If you prefer one or the other, have at it. Personally, I like the color and flavor both add to the dish.
If you want to add a little heat to your eggs, add a shake or two of hot sauce or a sprinkle of cayenne pepper.
How to make Classic Deviled Eggs with Relish
To make deviled eggs, we first must hard boil the eggs.
If you’re unsure how to do that or need more details, I’ve got information in the recipe card below and a whole tutorial about how to hard boil eggs. This can be done on the stovetop in a medium saucepan or in a pressure cooker. (Pro tip: you need to start the eggs in cold water so they cook evenly.)
Once hard-boiled eggs are able to be handled, gently tap the bottom of the egg on the countertop.
Peel the shell away from the egg. (For me, this seems to work better than cracking the shells willy-nilly and peeling from wherever the cracks form.)
Keep in mind that this process might take some time, so give yourself plenty of it and don’t rush. You can also do this piece under cold running water.
Once you’ve peeled the shells away from the hard boiled eggs, rinse them and pat them dry.
Pro tip!
If you hard boil the eggs in advance, store the peeled eggs in an airtight container in the fridge until you’re ready to use them.
Slice eggs in half.
Gently pop the egg yolks into a large bowl. They should be pretty easy to remove, but if you have a tough time, feel free to use a small spoon to ease their way.
Mash the yolks until combined with a fork. The mixture will be a little lumpy, and that’s OK. We’re not going for perfection — we’re going for a lot of flavor.
You could also throw them into a food processor if you want them completely smooth.
Measure the mayonnaise, mustard and sweet relish in a small bowl. Stir to combine, then taste.
Season with salt and pepper.
Use a spoon or a piping bag to dollop about 1 tablespoon of the deviled egg mixture into the white halves.
Garnish the deviled eggs with a sprinkle of paprika and/or fresh chopped chives.
Serve immediately and watch guests swoon over the flavors!
How to store:
Deviled eggs don’t keep super well, but if you have a few leftovers, here’s what to do.
Line an airtight container with paper towels. (This will help soak up excess moisture.) Place the leftover deviled eggs in the container and seal, then store in the refrigerator for 1-2 days.
Erin’s Easy Entertaining Tips
Deviled Eggs are the perfect finger food to serve for Easter or any springtime gathering.
There’s a reason these are classic finger foods for baby showers, bridal shower and even tailgates: they’re utterly delicious and easy to eat.
To make these deviled eggs for entertaining, here’s what I recommend you do:
- Hard boil the eggs a day in advance. Let them cool off in their ice bath, and peel them before storing in an air tight food storage container in the fridge.
- Prep the rest of your ingredients, too. This means combining the mayo, mustard, relish, salt and pepper and letting those hang in the fridge until it’s time to add them to the egg yolk mixture and pipe ‘em in.
- Put them together an hour before your gathering.
Frequently Asked Questions
Yes, you can! If you’re entertaining, you should absolutely double the recipe.
You can do parts of this recipe in advance and then assemble before sharing. I do not recommend making them completely beforehand because the eggs get a little weepy in the fridge.
That depends on who you’re asking and where they’re from. Personally, I love to add relish to deviled eggs. If you don’t like it, this is not the recipe for you.
Quick tips for making the BEST Deviled Eggs
- Double the recipe if you’re serving a crowd! Deviled eggs are never a bad idea.
- How to transport: Follow the recipe up filling the egg whites. To transport your ingredients, place the empty egg whites on a plate and transfer the filling mixture to a piping bag or a bowl.
Deviled Eggs
Ingredients
- 8 eggs
- ¼ cup mayonnaise 65g
- 4 teaspoons sweet relish
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
- Sweet paprika and fresh chives for garnish
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Instructions
- Place eggs in a large saucepan. Cover with water, making sure there is at least 1” of water over the tops of the eggs.
- Turn on the heat, and bring to a rolling boil.
- Turn off the heat, and cover. Let sit for 10 minutes.
- Remove from the water, and place in a bowl with ice cubes. Let cool for 10-15 minutes, or until no longer hot to touch.
- Crack the eggs on the bottom, and peel carefully. If need be, rinse the eggs to remove all the shell from them before proceeding.
- Slice each egg in half, and pop the yolks out into a large bowl. Use a fork to smash them together.
- Measure the mayonnaise, sweet relish and mustard into a small bowl. Mix together to combine. Taste and season with salt and pepper, if necessary.
- Pour the mayo mixture over the egg yolks. Stir until combined.
- Transfer the filling mixture to a piping bag OR use a spoon to dollop about 1 tablespoon of the filling into the egg whites.
- Garnish with a sprinkle of sweet paprika and/or fresh chives, and serve immediately.
Video
Nutrition
About the Author:
Erin Parker is a Southern gal living in Texas with her husband and two daughters. She started The Speckled Palate to share what she was cooking as a newlywed… and over the years, it’s evolved to capture her love for hosting. Specifically, the EASIEST, lowest key entertaining because everyone deserves to see their people and connect over good food. Learn more about her…
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