Classic Deviled Eggs

Easy Deviled Eggs- rich and smooth, sweet and tangy, with the perfect balance of seasoning and heat, is what makes these simple deviled eggs a flavorful classic. The perfect finger food at holiday gatherings, summer picnics, BBQs, brunches, and more!

Deviled Eggs are a holiday staple and party food in our family. You’ll find them served next to Ambrosia Salad, Asparagus Pasta Salad, Classic Bean Salad, or Antipasto Skewers.

From buffet dinners, summer picnics, dinner parties, and major holidays, classic deviled eggs have a standing appointment with most family get-togethers. 

Did you know we have the ancient Romans to thank for the precursor of our modern-day deviled eggs? Seasoned and spiced boiled eggs were little delicacies served at the beginning of meals as commonly as our present-day salads.  

So common that the Roman saying “ab ova usque ad mala,” from “eggs to apples,” is the forerunner of the modernized “from soup to nuts.” Both phrases refer to the dishes served at the beginning of a meal to the final course.

In the past decade, deviled eggs have made a resurgence into fine dining and haute cuisine with crazy gastro-versions, everything from smoked roe to gold flake! 

Luckily we don’t need fish eggs or maple syrup to enjoy a simple yet delightful, classic deviled egg with tangy relish!

Why You’ll Love This Classic Deviled Eggs With Sweet Relish Recipe

• Extremely easy to pull together for an elegant addition to a meal or event
• Classic deviled eggs are easily adaptable to individual tastes.
• This dish can be dressed up or down with garnishes for any occasion.
• Making perfect hard-boiled eggs  ahead of time is a great time saver.
• Deviled eggs are easy to prepare and assemble, with no fancy equipment or ingredients required!

Why Are They Called Deviled Eggs?

The “heat or spice” added to the creamy yolk mixture makes it a hot dish, referencing the heat in hell. Simplistic, yes, but it stuck and not just for egg dishes. There are many deviled dishes; two of the more commonly known are deviled ham and deviled crab. 

You can find several piquant additions for deviled eggs ranging from horseradish, mustard, pepper sauce, jalapeno, paprika, pepper, and the list goes on.

For specific amounts, please refer to the printable recipe card at the bottom of the post.

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TO FILL DEVILED EGGS:

There are a few methods for filling deviled eggs: (1) Using a spoon, scoop the filling into the eggs; (2) add the creamy yolk filling to a ziptop bag, snip one of the corners and squeeze into the egg halves; or (3) use a pastry bag and tip.

I usually have a box of disposable pastry bags on hand, so I use a pastry bag with either a large round tip or a 4B star tip. Cut the tip off the bag, drop the decorator tip in the bag and add the filling. Twist the bag to close, and keep it pinched close with your hand and gently squeeze to release the filling into the eggs.

A Few Flavorful Variations For Classic Deviled Eggs Recipe

There are many creative ways to fancy up or tailor recipes, putting your own spin, or making a signature dish. I’ve got all kinds of ideas for deviled eggs like avocado deviled eggs or spicy deviled eggs with bacon, or use jalapeno juice for acid/vinegar instead of mustard, etc. 

Sometimes though, and I feel this is one of them, why mess with a recipe when it stands on its own? With respect to the title, “Classic Deviled Eggs,” it’s hard to think of a recipe as a “classic” if you basically reconstruct it with every option down to the kitchen sink.

So, I’ve included a half dozen innocuous variations that can squeeze in under the guise of “classic,” at least in someone’s recipe card file! 🙂

• Dill or Sweet Relish
• bacon crumbs
• Minced Onion
• Diced Jalapenos 
• Smoked Paprika
• Cilantro Sprigs
• Tabasco Sauce
• Garnishes: Jalapeno wheels or sliced black olives.

Helpful Tips For Creating The Best Deviled Eggs

1. Avoid improperly cooking eggs. Overcooked eggs result in a gray or greenish tint around the yolk and the smell of sulfur. When eggs are overcooked, iron in the yolk reacts to the sulfur in the whites and causes an unappetizing odor. As for cold, undercooked eggs. Yuck? 
2. Eggs need to be thoroughly cooled; heated yolks can cause binders to separate, and the whites will tear more easily. 
   Control your binder! Too much mayo, yogurt, sour cream, liquid… doesn’t matter. If you overdo it, the yolks will be runny. You can always add more binder, but it’s much harder to fix once it’s a soupy mess.
3. Can you make deviled eggs without mayo? You sure can!! Simply replace the mayo with plain whole-milk Greek yogurt, it’s creamy, tangy and works perfectly in deviled eggs. But feel free to use reduced-fat or fat-free if you prefer. Sour cream is another choice to replace mayo in deviled eggs.
4. Cream those babies well before adding the other goodies. Mixing the yolks in a food processor makes them really creamy and perfect for piping – no chunks to get stuck in the tip.
5. Don’t prepare too far in advance, as hardened orange crests on your perfectly piped yolks have a high ick factor.

Can You Make Deviled Eggs Ahead Of Time?

You can prep your eggs and ingredients a day or two in advance, but it is best to keep the whites stored separately in an air-tight container and the yolk mixture in a food-safe plastic bag with as much of the air removed as possible. 

Spoon or pipe the yolk mixture into the egg halves the day they are served. This will keep whites from discoloring and the egg mixture from running or drying out.

Deviled eggs are best served right after being assembled or lightly chilled in the fridge for half an hour.

How Long Will Classic Deviled Eggs With Relish Last In the Fridge?

Keep in mind several factors that affect the length of time deviled eggs can be stored:

• How long did leftover deviled eggs sit at room temperature? 
• Was the temperature above 70°, and did it reach over 90°? 
• When were the hard-cooked eggs initially prepared?

The general guideline is hard-cooked eggs in the shell can last up to a week refrigerated. 

Deviled eggs that were not out longer than two hours are fine for 2-3 days in the fridge. 

If temperatures reach 90° or higher, do not consume after an hour.