Classic Deviled eggs are a delicious treat that many people love! They are eggs cut in half with a tasty mix put back into them. This mix is usually made from the egg's own yolk, mayonnaise, and other yummy ingredients.
Classic Deviled Egg Recipes
Here is a list of amazing deviled egg recipes that you can make by yourself. From classic deviled eggs to ones with a little extra like horseradish and dill, there's a recipe for everyone.
Classic Deviled Eggs
This simple delight starts with steamed eggs, halved and stuffed with a zesty mix of mustard, mayonnaise, and Tabasco. Whether it's Easter, a picnic, or any gathering, these savory bites are a hit. Easily jazzed up with toppings like bacon or dill, their versatility and easy-to-make nature make them a go-to snack for any occasion.
Ingredients:
- 12 large eggs
- 2 teaspoons Dijon mustard
- ⅓ cup mayonnaise
- 1 tablespoon minced shallot or onion
- ¼ teaspoon Tabasco sauce
- Kosher salt and freshly ground black pepper, to taste
- Paprika, to taste
Deviled Eggs With Horseradish And Dill
Easy to make and even easier to enjoy, they're a festive way to start a meal and keep everyone eager for the next bite. Deviled Eggs with Horseradish and Dill bring a zing to the table, with the sharp taste of horseradish and fresh dill adding a twist to the classic appetizer.
Ingredients:
For the deviled eggs:
- 12 large eggs
- ⅓ cup mayonnaise (certified kosher for Passover, if needed)
- 2 teaspoons prepared white horseradish
- 1 tablespoon minced shallots
- ¼ teaspoon sea salt
For the garnish:
- ½ teaspoon sweet paprika
- 2 sprigs dill, stems removed
Easy Deviled Eggs
This go-to recipe, loved for years, is not only delicious but also a breeze to make. Whether you prefer mayo or Greek yogurt, each egg bursts with flavors from lemon juice, Dijon mustard, and garlic. Top them with smoked paprika and chives for a tasty treat that’s a hit at any gathering.
Ingredients:
- 12 hard-boiled eggs (made on the stovetop or in the Instant Pot)
- ⅓ cup mayo (or plain Greek yogurt)
- 1 tablespoon freshly-squeezed lemon juice (or vinegar)
- 2 teaspoons Dijon mustard
- ½ teaspoon garlic powder
- sea salt and freshly-cracked black pepper
- toppings: smoked paprika and chopped fresh chives
Deviled Eggs Recipe
Originating from 18th-century "deviled" foods spiced with mustard and vinegar, this recipe is simple yet versatile; sprinkle with paprika or top with pickles for a custom touch. They're a low-carb favorite you can whip up with kitchen staples and even make ahead
Ingredients:
- 6 large eggs
- ¼ cup mayonnaise
- 1 teaspoon white vinegar
- 1 teaspoon yellow mustard
- ⅛ teaspoon salt
- black pepper to taste
- smoked paprika and fresh dill weed for garnish
Deviled Eggs
In just 35 minutes, whip up these delicious bites that combine the smoothness of mashed yolks with the bite of mustard and vinegar, tucked into halved egg whites. A dash of Spanish paprika tops them off, making them not only tasty but also a visually appealing choice for any table or event.
Ingredients:
- 6 eggs
- ¼ cup mayonnaise
- 1 teaspoon white vinegar
- 1 teaspoon yellow mustard
- ⅛ teaspoon salt
- Freshly ground black pepper
- Smoked Spanish paprika, for garnish
Best-Ever Deviled Eggs Recipe
In just 35 minutes, whip up these delicious bites that combine the smoothness of mashed yolks with the bite of mustard and vinegar, tucked into halved egg whites. A dash of Spanish paprika tops them off, making them not only tasty but also a visually appealing choice for any table or event.
Ingredients:
- 8 hard boiled eggs, peeled and halved
- ¼ cup mayonnaise
- 2 teaspoon dill pickle juice
- ½ teaspoon yellow mustard , (or dijon), or to taste
- pinch of salt , or to taste
- ⅛ teaspoon black pepper
- ⅛ teaspoon garlic powder
- 2 baby dill pickles, very finely diced
- ⅛ teaspoon paprika, to garnish
- 3 oz bacon (4 strips), chopped and browned, for topping
Classic Deviled Eggs
Loved for their simplicity, they invite twists like a dash of pickle juice or capers, and secrets for perfect peeling—like a pinprick before boiling. Once halved and piped with their golden filling, these eggs are a picnic staple, a potluck hit, seasoned with tradition and ready for a sprinkle of paprika or a personal spin.
Ingredients:
- 6 large eggs
- 1 teaspoon Dijon mustard
- 1 to 2 dashes Tabasco sauce, to taste
- Salt, to taste
- ¼ teaspoon freshly ground black pepper
- 1 tablespoon snipped fresh chives
- 3 tablespoons mayonnaise
- Paprika, for garnish
- Whole fresh chives, for garnish
Traditional Deviled Eggs
With a warning of their slippery nature, these eggs are an Easter must-have. The delicate balance of white vinegar and creamy mayonnaise, mixed with the subtle kick of mustard, makes the yolk filling irresistible. Served on a bed of lettuce and dusted with paprika, their appearance is as inviting as their flavor.
Ingredients:
- 6 eggs
- 1 teaspoon white vinegar
- 1 tablespoon mayonnaise
- ¼ teaspoon prepared mustard
- salt and pepper to taste
- 1 teaspoon paprika, or to taste
- 2 leaves of lettuce
The Best Classic Deviled Eggs
This recipe sticks to the basics — mayo, mustard, and a dash of apple cider vinegar, making each bite a delightful mix of creamy and tangy flavors. Boiling eggs to perfection is the secret, ensuring a smooth peel every time.
Ingredients:
- 12 large eggs
- ⅓ cup mayonnaise
- 1 tablespoon yellow mustard
- 1 teaspoon apple cider vinegar
- salt, pepper & garlic powder to taste
- paprika for garnish
Best Classic Deviled Eggs
Simply mix creamy yolks, tangy mustard, and sweet pickle relish, then spoon into egg white halves. Top it off with a dash of paprika for that classic, appetizing look and voila—delightful bites ready to vanish off the plate.
Ingredients:
- 6 large eggs
- Ice
- 2 Tbsp. mayonnaise
- 1 ½ Tbsp. sweet or dill pickle relish
- 1 tsp. yellow mustard
- ¼ tsp. kosher salt
- ¼ tsp. black pepper
- Garnish: paprika (optional)
