Made with only a handful of pantry ingredients, these Easy Deviled Eggs are delicious and sure to be a hit at every holiday gathering!
Okay, quick question, are deviled eggs just a Southern thing? Are they expected to be on every holiday tablescape like they are here in the Carolinas? Just curious!
Growing up, deviled eggs were always kind of daunting to me. Like, before I learned to make them, I didn’t even know how to boil a pot of water.
A lot has changed since that time, and now, I kid you not, at EVERY Holiday event or family get together – I get asked to bring these Easy Deviled Eggs.
Why I Love These Easy Deviled Eggs
Over the years, I’ve perfected the recipe. I never really used any measurements (until now.) I just threw in a little of this, little of that until the creaminess of the filling became tangy and delicious while the egg white acted as a yummy little vehicle for taste bud overload. Pinch on some paprika, throw on a sprig of fresh dill and you are all set to go!
Since I’ve honed in on the actual measurements this time, now I can easily whip these together super quickly.
Did I mention this is also a very cost effective side to bring to a large gathering? A dozen eggs is like, $1.50. That makes 24 DEVILED EGGS. And even greater news? You most likely already have the rest of the ingredients in your fridge already!
Yay – you’ve avoided a trip to the grocery store! Totally worth it. So let’s get into what you need for these!
Ingredients You Need for Easy Deviled Eggs:
- full fat mayonnaise
- yellow mustard
- salt and pepper to taste
- smoked paprika + fresh dill (for garnish)
How to Make Easy Deviled Eggs:
Begin by adding your eggs to a large pot. Cover them completely with water and then add a large pinch of salt.
Bring this to a ROLLING BOIL. Then reduce the heat down to medium/high and let boil for 10-15 minutes. My personal sweet spot here is 12 minutes, however, every stove is different. Be sure and set a timer!
Once these are done, do a quick drain and transfer them immediately to an ice bath (aka a big bowl of ice water) to help them cool down.
Begin to peel them one by one. Crack the egg on a hard surface. Roll it in your hands to help crack the entire shell.
Peel the shell off. It should come off easily!
Voila! You did it! Now repeat those steps until they are all peeled.
Slice the egg in half with a sharp knife.
Squeeze the egg gently into a bowl and the yolk should pop out on its own.
Once all of the yolks are out, mashed them with a fork. Add the mayo, mustard and spices to the bowl and mix together. Taste and adjust seasoning if needed.
If you like your eggs LESS tangy, add more mayo. If you like them more tangy, add more mustard.
Fill the egg whites with the filling. I used a sandwich bag and cut a small tip off of the corner to pipe the filling into it.
Top with paprika or fresh dill for extra fancy garnish!
These little guys are SO delicious. So creamy, tangy and addictive! Make these if you want to have a hit dish at your next party!
Easy Deviled Egg Pro Tips:
For easy peeling of deviled eggs, gently tap it on the countertop to get a crack in it. Once cracked, roll it in your hands until it is cracked all around the shell. Begin peeling off the shell and it should come off super easily!
Always make sure to run your freshly peeled eggs under cool water to make sure that every teeny tiny piece of shell is gone.
Having trouble perfecting that perfect looking whipped egg yolk goodness? After you pipe it into the egg white, simply take the edge of a butter knife and slowly swirl it until you reach the perfect look! Still not looking wonderful? Cover it with a sprig of dill or a pinch of paprika!
Make them the day BEFORE the holiday. Go ahead and boil the eggs the day before. Store them in your fridge and then the next morning and then begin the process of making them.
It’s rare that you have leftover deviled eggs BUT if you do, simply chop it up and make it egg salad for the next day’s lunch
Find the recipe below! Hope you enjoy.
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Easy Deviled Eggs
A classic delicious treat filled with a creamy, tangy filling. Bring this as a side dish and you'll never go wrong!
- 1 dozen Large Eggs
- 1/2 cup Mayonnaise
- 1/3 cup Yellow Mustard
- Salt and Pepper for taste
- Paprika + Fresh Dill for Garnish (optional)
For the Eggs:
Place eggs in a pot. Cover eggs with water. Add salt. Cook on high until they reach a rolling boil.
Once boiling strongly, turn heat down to medium high heat. Let boil for 10-15 minutes.
Once done boiling, transfer immediately to an ice bath to stop the cooking process. Let eggs cool for a few minutes.
Once eggs are cool, hit the egg gently on the kitchen counter to crack it. Once cracked, you can also roll it in your hands to create more cracks to make for an easier peeling process.
Peel your eggs one by one. Run them under cool water to make sure no shell remains. Place in a bowl.
For the "Deviled" Filling
Cut egg in half. Squeeze the egg gently and the yolk should pop out. Place yolks in bowl.
Mash yolks up using fork.
Add mayonnaise and mustard. Mix well. (If you like your filling more tangy - use more mustard, if not, keep it like it is.)
Add salt and pepper to taste.
Fill egg whites with yolk filling. (I've found it easy to place filling in a sandwich baggy and pipe the filling into the eggs)
Once you're all finished filling the egg whites, sprinkle paprika on top or garnish with fresh dill. Voila! You're finished. Now take these to an event and let someone devour them.