Recipes » Appetizers » Classic Deviled Eggs Recipe + 12 Ways to Garnish
by Brenda Score onMarch 25, 2016 (updated March 7, 2024)
This Classic Deviled Eggs recipe is an old school appetizer that has stood the test of time. With an irresistibly creamy, tangy filling, this easy party bite is always quick to disappear!
This Classic Deviled Eggs recipe is extremely simple and undeniably delicious. With a creamy, tangy egg yolk filling, with just one bite you’ll know why this old school appetizer is a crowd-pleasing party bite!
Classic Deviled Eggs
Yield: 12 servings
prep time: 45 minutes mins
cook time: 13 minutes mins
total time: 58 minutes mins
Classic Deviled Eggs features an irresistibly creamy and tangy filling made with simple basics. Make it as written or try my variation ideas.
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Ingredients
- 12 large hard boiled eggs, peeled
- ½ cup good quality mayonnaise
- 2 tablespoons prepared yellow mustard
- 2 teaspoons white vinegar
- ¼ teaspoon Morton kosher salt
Instructions
Slice eggs in half lengthwise. Pop out the yolks and place them in a medium-sized mixing bowl.
Add the mayonnaise, mustard, vinegar, and salt to the yolks. Then use a fork to mash everything together. For the smoothest, creamiest texture, use an immersion blender to combine – I recommend this if you are planning to use a pastry bag and piping tip to add the yolk mixture to the egg whites.
Divide the yolk mixture evenly between the egg white halves, with a spoon or pastry bag.
Garnish as desired. A classic garnish is a sprinkle of paprika (I like to use smoked paprika) and chopped fresh chives.
Serve immediately or refrigerate until ready to serve.
Nutrition Information:
Calories: 65kcal Carbohydrates: 0.2g Protein: 0.2g Fat: 7g Saturated Fat: 1g Polyunsaturated Fat: 4g Monounsaturated Fat: 2g Trans Fat: 0.02g Cholesterol: 4mg Sodium: 135mg Potassium: 6mg Fiber: 0.1g Sugar: 0.1g Vitamin A: 8IU Vitamin C: 0.01mg Calcium: 2mg Iron: 0.1mg
Nutrition information is automatically calculated by Spoonacular. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.
Did you make this recipe?Please leave a comment below. And share a photo on Instagram with the hashtag #afarmgirlsdabbles or tag @farmgirlsdabble!
© Brenda | A Farmgirl’s Dabbles
Cuisine: American
Course: Appetizer
I first shared this post on The Pioneer Woman’s website, where I am a regular contributor to Ree’s Food & Friends section!
Appetizers Breakfast Easter Holiday Side Dishes
10 Comments / Leave a Comment »
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10 comments on “Classic Deviled Eggs Recipe + 12 Ways to Garnish”
Leave a comment »
Debbie —Reply
You just tugged at my heart ..lol…Loove deviled eggs..Thank you for the Fresh ideas….
Liren —Reply
I just love deviled eggs and all the endless possibilities for garnishing. These are beautiful, Brenda!
Jessica —Reply
I just finished up my devilled eggs for tomorrow! Thanks for the inspiration!!! The only hard part was convincing my girls that the eggs they had decorated should become a part of tomorrow’s menu!!! Of course I sampled a few, and they were wonderful!!!
Carrie @ Bakeaholic Mama —Reply
Deviled Eggs may be one of my all time favorites. I’ve been in charge of making them for my family events since I was a little girl. Love how fun these all look, great garnish ideas!
Matt —Reply
They’re my favorite too and these look so fun!
Brenda —Reply
Thanks, Matt. Happy Easter Weekend to you and yours!
Sandy Coughlin —Reply
Brenda, these eggs are almost too pretty to eat! Happy Easter to you and your beautiful family! XO
Brenda —Reply
Almost. :) Happiest Easter to you and yours, Sandy!
Brian @ A Thought For Food —Reply
I want to eat all the deviled eggs. Usually I have to stop myself from devouring the whole plate when we’re at parties. Loving all your wonderful, festive garnishes (do I see sesame and sriracha? I guess I’ll have to go check out the full piece!)
Brenda —Reply
Yes, sesame seeds and sriracha. Sriracha is one of my very favorite ways to eat deviled eggs! Thanks, Brian.
