Craft timeless, simple, and delicious classic deviled eggs with a smooth filling. The perfect old-fashioned appetizer for any occasion!

Classic deviled eggs with paprika and dill on a white platter

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Every holiday or dinner party appetizers flood countertops, but what is the one that always disappears? The classic deviled egg.

Scrambled, hard boiled, fried or poached, what can’t you do with eggs? They are the golden ingredient. Turn them into a sauce, add to desserts, eggs take the cake…literally. But devil? Last time I checked (and I checked) there’s no mention of a meddling mother hen nosing her way into Eve’s apple debacle.

Why Are They Called Deviled Eggs?

Deviled eggs do not reference anything evil or religious. In fact the culinary term, to devil, references making something hot with spices. Hence why many if not most deviled egg recipes call for spices, relish, horseradish or mustard – you’re deviling an egg.

Tools You May Need

Medium Mixing Bowl
Handheld Mixer
Spoon
Plastic Bag (Optional for Piping)
Platter

How to Hard Boil Eggs Perfectly

Place eggs in a pot of cold water, submerging the eggs by about an inch.
Bring to a boil.
Remove the pot from heat and cover for 10 minutes for the perfect hard boil.
Transfer eggs from the pot to an ice-bath. – This will make your eggs easy to peel.
Once cooled, peel your eggs. Note: older eggs peel easier than fresh.

White hard boiled eggs in water with a wooden spoon

Simple and Classic Deviled Egg Filling Ingredients

Mayonnaise – make your own with my Quick and Easy Traditional Homemade Mayonnaise Recipe
One Dozen Hard Boiled Eggs – Peeled, sliced in half and yolks removed.
Paprika
Salt
Pepper
Mustard (optional)
Garlic Powder
Dill – Dried or Fresh

How To Make Classic Deviled Eggs

Hard boil one dozen eggs and place in ice bath to cool. Once eggs have cooled completely you can peel them. I find adding vinegar to the water help the peeling process since vinegar softens the egg shells. After peeling all the eggs, cut them all in half and remove the yolks to a separate mixing bowl. Set all your egg white halves onto a platter.

shelled hard boiled eggs on the table in a bowl

halved hard boiled eggs on a white platter on a wooden table

To your egg yolks add all the filling ingredients. Using the handheld mixer beat filling ingredients into a smooth creamy frosting consistency. This is how you prevent a lumpy deviled egg filling. Once you achieve the filling consistency you desire, place the deviled egg filling into a plastic bag, cutting off the bottom corner, or piping bag to stuff your egg white halves.

Pipe the classic deviled egg dressing into your egg white halves to give your eggs a gourmet finish. Serve these simple and delicious classic deviled eggs with a sprinkle of paprika and a fresh dill sprig for color.

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Simple and Delicious Classic Deviled Eggs

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