Deviled eggs are the quintessential Easter appetizer. And this is my favorite go-to Classic Deviled Eggs Recipe. Not only are these incredibly easy to make but also flavorful and delicious. This recipe makes 12 deviled eggs but can be easily doubled.

Classic Deviled Eggs Recipe

I could make a meal out of deviled eggs.

They’re one of those things that after the first bite I wonder why I only make these around Easter. It all starts by making perfect hardboiled eggs. I make them this way all the time and never have green (overcooked yolks). After that, it’s about and combining those golden yolks with the right amount of mayo, mustard and spices. I also like to add a little bit of pickle juice which adds little something special.

Classic Deviled Eggs Recipe

These are the perfect two biter appetizer or side.

Classic Deviled Eggs Recipe ingredients

To Make This Classic Deviled Eggs Recipes You Will Need:

  • fresh eggs (the fresher the eggs, the easier to peel)
  • mayonnaise
  • yellow mustard
  • pickle juice
  • koser salt
  • turmeric
  • white pepper
  • paprika

eggs and water in saucepan

Start by place 6 straight-from-the-fridge eggs into a saucepan and fill with water, covering them by an inch or two.

cover and bring to a boil

Cover and bring to a boil over high heat. Once the water is rapidly boiling, turn off the heat and set a timer for 12 minutes.

Meanwhile add ice to a medium bowl and fill with water.

after 12 minutes submerge in ice water

After the 12 minutes, use tongs to quickly transfer the eggs to that bowl of ice water.

halve hardboiled eggs

Once the eggs have cooled, peel and cut in half.

add yolks, mayo, mustard, pickle juice, salt, white pepper and turmeric to mini food processor.

Transfer the cooked egg yolks to a food processor. Measure and add in 3 tablespoon mayonnaise, 1/2 (rounded) teaspoon yellow mustard 0r dijon, 1/2 teaspoon pickle juice and a pinch of turmeric, white pepper and salt to taste.

For this size recipe I use my mini food processor. If doubling, I would use a full-size food processor.

blend until creamy.

Secure the lid and process until smooth.

Fill the egg whites with the creamy filling. Use either a piping bag (I use a flower tip) or a spatula.

Sprinkle with paprika and serve.

Classic Deviled Eggs Recipe

Keep chilled until serving.

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Classic Deviled Eggs Recipe

Enjoy! And if you give this Classic Deviled Eggs Recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

Classic Deviled Eggs Recipe

Classic Deviled Eggs Recipe
Yield: 6 (2 each)

Classic Deviled Eggs Recipe

Deviled eggs are the quintessential easter appetizer. And this is my go-to Classic Deviled Egg Recipe. Not only are these incredibly easy to make but also flavorful and delicious.

Prep Time 5 minutes
Cook Time 12 minutes
Total Time 17 minutes

Ingredients

  • 6 fresh (cold) eggs
  • 3 tablespoons mayonnaise
  • 1/2 teaspoon yellow mustard (or dijon mustard)
  • 1/2 teaspoon pickle juice, more or less to taste
  • pinch or two of ground turmeric
  • pinch or two of ground white pepper
  • kosher salt, to taste
  • paprika, for garnish

Instructions

  1. Place eggs into a saucepan and fill with water by 1 to 2 inches. Cover and bring to a boil over high heat. Once rapidly boiling, turn off the heat, leaving the saucepan on the burner. Set a timer for 12 minutes.
  2. Meanwhile, fill a medium bowl with ice and water.
  3. When the 12 minutes are up, use tongs to quickly transfer the eggs to the ice bath.
  4. Once the eggs are cool, peel and slice in half.
  5. Pop the cooked egg yolks out of the egg whites and into your food processor. Then measure and add in the mayonnaise, mustard, pickle juice, ground turmeric, white pepper and salt.
  6. Secure the lid and process until smooth and creamy. Scrape down the sides of the bowl as needed. Taste and add more salt if needed.
  7. Transfer the filling to a piping bag or use a spatula to fill the egg whites.
  8. Keep refrigerated until ready to serve and garnish with sprinkle with paprika.

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Nutrition Information:

Yield:

6

Serving Size:

2

Amount Per Serving: Calories: 49Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 3mgSodium: 158mgCarbohydrates: 0gFiber: 0gSugar: 0gProtein: 0g

All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.