Classic Deviled Eggs

Springtime means eggs are in abundance here on the farm and what better way to use up the abundance is to make deviled eggs. Come into my kitchen with me and I’ll show you how to make classic deviled eggs!

classic deviled eggs

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What You Need:

Eggs: You will need at least a dozen eggs. Try to use pasture raised eggs because not only are they healthier but they have better flavor.

Mayonnaise: Use real mayonnaise, preferably homemade, because it has a fresh flavor that you cannot get from the store.

Relish: Dill relish is what I normally use, but I am sure bread and butter would be equally delicious.

Mustard: Dijon mustard or Spicy mustard are good choices. I buy mine at Aldi.

Spices: Onion powder, garlic powder, smoked paprika, sea salt, and black pepper. They all can be bought in bulk to save you some money.

classic deviled eggs

How to Make Deviled Eggs

Start with peeled one dozen hard cooked eggs. For perfect boiled eggs read my post on how to steam eggs.

Cut them in half lengthwise and lay them on your serving platter.

Carefully remove the yolk and place them in a small mixing bowl. Set aside the egg whites to use in a moment.

To the mixing bowl add the mayonnaise, mustard, relish, garlic powder, onion powder, and sea salt.

NOTE: I use home canned dill relish instead of store-bought relish so you may need to adjust the amount of relish you add to the yolk and mayonnaise mixture. My homemade relish is chunkier than store bought.

Use a fork to mash the yolks and incorporate all of the ingredients until thoroughly combined.

Scoop the filling into the egg whites by using a spoon or place the egg yolk mixture into a quart size storage bag, cut the corner to make a make shift piping bag. Squeeze the contents into each egg white. Repeat until all the egg whites are filled.

Finally, sprinkle the eggs with smoked paprika.

Store the eggs covered in plastic wrap or a deviled egg storage container in the refrigerator until you are ready to serve them.

classic deviled eggs

Delicious Variations

Spicy Deviled Eggs: Follow the directions above but add 1/4-1/2 tsp of cayenned pepper into the yolk mayonnaise mixture. Sprinkled finely diced raw or pickled jalapeno on top. Enjoy!

Loaded Deviled Eggs: Make the deviled eggs as stated in the recipe, but leave out the mustard and substitute sour cream for the mayonnaise, sprinkle on crumbled cooked bacon, finely diced chives, and shredded white cheddar cheese.

Guacamole Deviled Eggs: Substitute guacamole for the mayonnaise, leave out the mustard and relish. Top with cilantro and chives. This variation is downright delicious but are best eaten the same day in my experience.

Other Post You May Enjoy:

The Best Pickled Eggs

How to Steam Eggs

Homemade Mayonnaise

classic deviled eggs

Classic Deviled Eggs

www.mynaturallysweetenedlife.com
The perfect side dish for a potluck or weekend night
Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
Course Side Dish
Cuisine American
Servings 12 servings

Ingredients
  

  • 1 dozen hard cooked eggs, peeled
  • 1/2 cup homemade mayonnaise
  • 1 tbsp spicy or Dijon mustard
  • 2 tbsp pickled relish
  • 1/4 tsp ground black pepper
  • 1/2 tsp sea salt
  • 1/2 tsp garlic powder
  • smoked paprika to sprinkle on top of the finished eggs

Instructions
 

  • Cut the eggs in half lengthwise.
    Carefully take out the yolks and place them in a medium size mixing bowl. Set aside the whites to use in a moment.
    Use a fork to break up the yolks into small pieces. Add the rest of the ingredients except the smoked paprika. Mix all of the ingredients together to thoroughly combine them.
    Scoop the mixture into the egg whites.
    Sprinkle with smoked paprika.
    Enjoy.

Notes

Delicious Variations

Spicy Deviled Eggs: Follow the directions above but add 1/4-1/2 tsp of cayenned pepper into the yolk mayonnaise mixture. Sprinkle finely diced raw or pickled jalapeno on top. 
Loaded Deviled Eggs: Make the deviled eggs as stated in the recipe but leave out the mustard and substitute sour cream for the mayonnaise, sprinkle on crumbled cooked bacon, finely diced chives, and shredded white cheddar cheese.
Guacamole Deviled Eggs: Substitute guacamole for the mayonnaise, leave out the mustard and relish. Top with cilantro and chives. This variation is best eaten on the same day as it is made.

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