Deviled Eggs are such a staple on most holiday tables and parties. I prefer the classic version that has a few simple ingredients and is the perfect bite every time.
Did you also grow up with deviled eggs sprinkled with a little paprika? I feel like my mom made them for every single event or family get together. Those will always bring back good memories. These Deviled Eggs have a very similar flavor profile with my Classic Potato Salad. Speaking of sides, your spring and summer meals need to include these Baked Beans, Tomato Cucumber Salad and Tortellini Artichoke Pasta Salad.
Classic Deviled Eggs
Deviled Eggs. You either love them or hate them! I actually really like them at any holiday meal of and of course, especially at Easter time. I am more of a classic Deviled Egg girl and usually do a simple garnish, but would say no to any with bacon on top!
Mine are slightly unique in the fact that I cut mine in half width wise and not length wise. I feel like you can fill them more and they actually hold up better when you are trying your best to eat them and not look like a caveman!
How To Make Deviled Eggs
- Fill a large pot 2/3 full of water and set over medium high heat.
- As small bubble start to form at the bottom of the pan, gently place eggs into water.
- Once the water comes to a low boil, set timer for 10 minutes.
- Fill a large bowl with lots of ice cubes and water to make an ice bath.
- When the timer goes off, use a slotted spoon to transfer eggs to ice bath so it stops the cooking process.
- Let the eggs sit in the ice bath for 5-7 minutes.
- Gently tap the eggs onto a hard surface and peel. Make sure to rinse off any shell left over.
- With a sharp knife trim off the tip of the egg and the end. This helps then stand up straight when you cut them in half.
- Cut eggs in half width wise and place the yolks into a medium bowl.
- With a fork mash together yolks with mayo, mustard, pickle juice, salt and pepper until smooth.
- Place mixture into a pastry bag or gallon bag (with the tip cut off) and fill each of your eggs.
- Top with chopped chives.
If you liked this recipe, you must try these other ones as well!
- Chicken Salad Sandwiches
- Birria Tacos
- Philly Cheesesteak with Peppers and Onions
- Nutella Stuffed Croissant French Toast Bake
- Crispy Smashed Potatoes recipe by Modern Honey
Deviled Eggs Recipe
Deviled Eggs
Ingredients
- 7 Large Eggs
- 1/2 Cup Mayonnaise
- 2 tsp Yellow Mustard
- 1 TBSP Dill Pickle Juice
- Salt and Pepper To Taste
- Chopped Chives Optional
Instructions
- Fill a large pot 2/3 full of water and set over medium high heat.
- As small bubble start to form at the bottom of the pan, gently place eggs into water.
- Once the water comes to a low boil, set timer for 10 minutes.
- Fill a large bowl with lots of ice cubes and water to make an ice bath.
- When the timer goes off, use a slotted spoon to transfer eggs to ice bath so it stops the cooking process.
- Let the eggs sit in the ice bath for 5-7 minutes.
- Gently tap the eggs onto a hard surface and peel. Make sure to rinse off any shell left over.
- With a sharp knife trim off the tip of the egg and the end. This helps then stand up straight when you cut them in half.
- Cut eggs in half width wise and place the yolks into a medium bowl.
- With a fork mash together yolks with mayo, mustard, pickle juice, salt and pepper until smooth.
- Place mixture into a pastry bag or gallon bag (with the tip cut off) and fill each of your eggs.
- Top with chopped chives (or paprika if you are going old school!).
- Chill until ready to serve.
*Originally Posted March 2018 and updated March 2025.
