How about you?
It’s because there are so many variations that I really feel classic deviled eggs often get overlooked.
Ya’ll, sometimes simple is best and that has never been more true than when it comes to a deiled egg recipe.
Don’t get me wrong. The others are amazing and taste fantastic, but there’s something so simple and comforting about the flavors that mesh in a classic deviled egg.
Simple Classic Deviled Eggs Recipe
This particular deviled egg recipe uses just a handful of ingredients. This makes it great for things like 4th of July celebrations, summer picnics or your holiday appetizer.
Deviled eggs are a staple at my house for holiday meals.
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As you make these deviled eggs, feel free to add whatever you would like. A lot of folks add things like bacon or pickle relish.
That’s okay. I wanted this particular recipe to be a classic deviled egg, but using it to build off of to create something even yummier is a great idea!
How to Store Deviled Eggs
Because finished deviled eggs are exposed to air, they can dry out with a crusty layer on top very quickly if they are not stored properly.
To keep this from happening, make certain you store them in the fridge in a covered ocontainer.
I personally use THIS storage container made specifically for deviled eggs.
It keeps them fresh and helps transport them safely when we are taking them to a potluck dinner.
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Ready to get started? After you make your deviled eggs, you can garnish them however you would like. In my case, I usually use fresh dill and a piece or two of a sliced gherkin pickle.
In the end though, they’re your deviled eggs. I’e even seen people use potato chips as a garnish on them!
You will Need:
- 6 large eggs
- 1/4 c. real mayonnaise – Amazon, Thrive Market or make THIS homemade mayo
- 1-2 tsp yellow mustard – Amazon, Thrive Market
- 1 tsp apple cider vinegar – Amazon, Thrive Market
- 1/8 tsp salt – Amazon, Thrive Market
- 1/4 tsp black pepper – Amazon, Thrive Market
- 1/2 tsp smoked Spanish paprika, plus extra for garnish – Amazon, Thrive Market
- Fresh dill, for garnish
- Sliced gherkin pickles, for garnish – Amazon, Thrive Market
First you’ll need to hard boil the eggs.
The best way to do this is to start a medium sauce pan with a tight fitting lid on to boil. You want just enough water to cover the eggs at a rolling boil.
Add the eggs while the water heats up, put the lid on and bring it to a rolling boil. Allow it to boil for 5-6 minutes then turn the heat off.
Do not remove the lid. Instead, let it sit 10-15 minutes undisturbed. They will continue to cook in the hot water.
Once the time has passed, rinse them well in cold water, peel and rinse again then use a sharp knife to cut each one in half lengthwise.
Add the egg yolks to a small mixing bowl and set the egg whites aside for later.
Tip: If you want your eggs to peel easily, add 1/8 tsp baking soda to the boiling water. They will peel perfectly every single time.
Add the yolks plus all other ingredients – except garnishes – the a small mixing bowl and use a potato masher or fork to mash the yolks.
Once they’re broken up a bit, stir the mixture utogether until it’s smooth.
Add the filling to a piping bag.
If you don’t have a piping bag, you can use a freezer bag with one corner cut off in a pinch.
Pipe the filling into the egg hwhite halves you set aside earlier.
Make it pretty or don’t make it pretty. It’s up to you, lol.
Garnish your eggs with a bit more paprika, fresh dill and a sliced gherkin or whatever you prefer to use as a garnish.
Chill your eggs for at least 1 hours or until they’re fully cool.
Classic Deviled Eggs Recipe
Headed to your next summer picnic, holiday meal or just need a quick snack? Give these classic deviled eggs a try! Super simple and oh so tasty!
- Fill saucepan with enough water to cover 6 eggs. Add lid and heat to a rolling boil.
- Once a rolling boil has been reached, turn the heat off and allow the pan to sit for 10 minutes or until the eggs are hard boiled.
- Remove from heat, rinse under cold water, peel and slice each egg in half using a sharp knife. Set egg white halves aside for later.
- Add all ingredients to a small mixing bowl. Use a potato masher or fork to mash the yolks then stir until a smooth consistency is reached.
- Fill a piping bag or freezer bag with a corner snipped off with the yolk mixture.
- Pipe yolk mixture into egg white halves making sure to fill each one to the top.
- Chill in a covered container until completely cooled. Garnish with additional paprika, fresh dill or sliced gherkins just before serving.
- Serve chilled and refrigerate leftovers.
This recipe could be found here