Deviled eggs have got to be one of the most addictive appetizers of all time. If you’ve never had them before, they are simply hard boiled eggs cut in half and the yolks are mixed with mayo, dijon, and vinegar; then piped or spooned back into the egg half.
They look fancy, but are truly very easy to make.
I absolutely love this classic deviled egg recipe, but I also thought it might be fun to share a couple different variations of this delicious snack just in case your Easter celebration leaves you with a bunch of hard boiled eggs you need to use up.
Related: Looking for more appetizers? Check out 30 Easy Finger Food Ideas
Classic Deviled Egg Ingredients:
- Hard boiled eggs
- Mayo
- Dijon mustard
- Vinegar
- Paprika
- Salt and pepper
How Long to Boil Eggs:
To make hard boiled eggs, simply add eggs to pot and cover with enough water that all the eggs are submerged. Bring this to a boil. Then turn off the heat and cover the pot for 12 minutes. Afterwards, drain the water.
Once the eggs are cool enough to touch, peel the shells off.
You can also hard boil eggs in the oven.
Directions:
Cut the hard boiled eggs in half, lengthwise. Remove the yolks, reserving in a medium mixing bowl.
In the mixing bowl, add the mayo, dijon, and vinegar. Mix well to combine. I sometimes use an immersion blender or small food processor to puree until smooth. Taste and add a little salt and pepper as needed.
Pipe the yolk mixture back into the egg white halves. You can also simply spoon it into the halves, but I like the look of the piping. Sprinkle paprika over the tops.
Variations:
Swap the dijon for yellow mustard and add a little turmeric and ginger for a flavorful and spicy deviled egg variation.
Add feta cheese and dill for a Greek-inspired deviled egg option.
Whatever version you make, just be sure NOT to serve them side by side with these deviled egg jello shots. (!!!!!!) That could result in some very mixed reviews. Enjoy! xo. Emma
Deviled Eggs Recipes
Equipment
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immersion blender or food processor
Ingredients
Classic:
- 6 eggs hard boiled
- ¼ cup mayo
- 1 teaspoon dijon mustard
- 1 teaspoon vinegar white
- salt and pepper
- paprika for the tops
Golden:
- 6 eggs hard boiled
- ¼ cup mayo
- 1 teaspoon yellow mustard
- 1 teaspoon vinegar white
- ½ teaspoon turmeric
- ¼ teaspoon ginger
- black pepper for the tops
Greek:
- 6 eggs hard boiled
- 2 tablespoons mayo
- 2 teaspoons olive oil
- 1 teaspoon vinegar white
- 1 ounce feta crumbled
- 1 tablespoon dill chopped
Instructions
-
To make hard boiled eggs, simply add eggs to pot and cover with enough water that all the eggs are submerged.
-
Bring this to a boil.
-
Then, turn off the heat and cover the pot for 12 minutes.
-
Afterwards, drain the water.
-
Once the eggs are cool enough to touch, peel the shells off.
-
Cut the hard boiled eggs in half, lengthwise. Remove the yolks, reserving in a medium mixing bowl.
-
In the mixing bowl, add the mayo and other ingredients you are using (depending on variation). Mix well to combine.
-
Taste and add a little salt and pepper as needed.
-
Pipe the yolk mixture back into the egg white halves.
-
Sprinkle paprika over the tops, if using.
Notes
- I sometimes use an immersion blender or small food processor to puree the yolk mixture until smooth.
- You can also simply spoon the yolk mixture into the halves, but I like the look of the piping.
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