Classic Deviled Eggs

It’s not a holiday celebration without deviled eggs! This classic deviled eggs recipe is great for all your gatherings: Easter brunch, a summer picnic, or simply just because. Simple and classic, yet their taste is out of this world!

Growing up deviled eggs were a staple at holiday gatherings. My Aunt Polly made them every year. Special platter and all. The question over the years was what did she put in them to make them taste SO good? We never found out the answer from her (as she’s since passed away) but it does always lead to a debate: relish or no relish? I believe my Aunt Polly added relish juice and not the actual relish. It’s just that hint you get of the flavor without the actual texture. I polled on Instagram and many were not in favor of this addition. Is there any secret ingredient you add? Your secret will remain safe with me!

It’s been quite a few years since deviled eggs have been made at our family celebrations. I decided to set out and master the recipe. This Classic Deviled Eggs recipe can be easily adapted, however, I wanted to make sure I had a base recipe and knew I could adjust from there. As a dietitian I’m not going to tell you to use Greek yogurt instead of mayonnaise. Nope. Just know it didn’t taste right. There’s just something about that creaminess that the mayonnaise lends. No debating there, mayonnaise is a must. Holiday celebrations deserve a Classic Deviled Egg. No need to ‘healthify’ a family recipe. Classic Deviled Eggs are a holiday tradition. Hope they’re one you include at your next holiday gathering!

Ingredients: Classic Deviled Eggs

1. Eggs– Brown, White, Blue Speckled, whatever eggs you have on hand. Eggs in the grocery store can get confusing with their labeling as to ‘cage-free’, ‘free-range’, and ‘pasture raised’. If you’re interested in animal welfare, buy ‘certified organic’ as this is the only term that does keep animal welfare in mind. You can read more about it here.
2. White Wine Vinegar– White wine vinegar is the easiest vinegar to find in the grocery store.  And because we’re going for that tang, vinegar is a must in classic deviled eggs. With only a teaspoon, it’s not much, however, it’s definitely needed. Use pickle and/or relish juice if you prefer that over the vinegar.
3. Classic Yellow Mustard – Classic yellow mustard for classic deviled eggs. Dijon mustard will jazz them up a bit, so if you prefer Dijon use Dijon. Similarly, I’ll use Dijon if I’m going for a different flavor profile.
4. Mayonnaise– Non-negotiable (in my opinion). Testing recipes I tried Greek yogurt, a mix of Greek yogurt and mayonnaise, and Miracle Whip. Mayonnaise by itself was hands down the winner. Just know you can use what you prefer, Miracle Whip is too sweet for me. However, in this recipe I used mayonnaise.
5. Black Pepper – Technically I would use white pepper, however, I didn’t have any on hand. White pepper is a great spice because it provides the flavor without the little black specks. Although that means you need to be careful to not add too much! Last no salt for me as I’m used to not adding salt. However, when adding salt, add 1/8th of a teaspoon to start and then taste before adding more.
6. Paprika – Last but not least, the garnish. Sprinkle paprika on top for decoration. Paprika will not add too much taste. However, adding other toppings gives you endless combinations and that’s the beauty of deviled eggs. Bacon, blue cheese, pickled onion, relish, etc., so many combinations. Seriously, the sky really is the limit! However, I’m a little biased here and think a classic deviled egg recipe is a must!

How To Make Classic Deviled Eggs

The key to Classic Deviled Eggs are perfectly hard-boiled eggs. Indeed they can be made a few days in advance to save on time. Again, if you think you’re making too many, always make more. People devour deviled eggs every time. Promise.

1. Hard-Boiled Eggs: Whether you’re boiling them on the stove or in your Instant Pot, aim to not over boil them. No one likes that black ring on their eggs. Read through to get perfect hard-boiled eggs. After the cold water bath, peel them immediately for best results. The longer they sit the harder I’ve found they are to peel.
2. Prep Your Eggs. Slice your peeled eggs in half and scoop out the yolk. Mash the yolk with a fork and place the whites on your serving platter.
3. Make Your Filling: Add in your mayonnaise, mustard, black pepper, salt (if using), and white wine vinegar. Stir it all in together until creamy.
4. Scoop or Pipe –  Pipe through a piping bag (star tip) or similarly use a spoon to put the egg yolk mixture into the egg white halves. Sprinkle with paprika.

OTHER EASTER SIDE DISHES!

• Rosemary Parmesan Potato Stacks
• Twice-Baked Potatoes
• Roasted Carrots – Garlic, Walnuts, Goat Cheese
• Fried Goat Cheese Strawberry Salad

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