Classic Deviled Eggs
This classic deviled eggs recipe uses mayo, mustard, sour cream, and a collection of seasonings that makes these the BEST deviled eggs you’ll ever eat! Whether you’re headed to a picnic, New Year’s Eve party, or a holiday brunch, these make a wonderful addition to any menu.
It’s Easter week!
Are you hosting on Sunday? Dinner or brunch? Do you have a menu ready? I want to hear allllll about it!
In preparation for the holiday, I’m coming at you today with my favorite recipe for deviled eggs. This is such a classic dish and can be dressed up in so many different ways, but my favorite is this stripped-down version that lets the egg yolks and simple seasonings shine.
How to Make Deviled Eggs
Here is the run-down on how this really simple, yet classic recipe comes together:
- Hard-boil eggs. You’ll do a classic hard-boil here – cover eggs with water, bring to a boil, then cover and let sit off heat for 10 minutes.
- Ice bath to keep the eggs from overcooking. Once the water is drained, you’ll plunge them into a bowl of ice water to stop the cooking process. This ensures that the yolks don’t end up dry; we want nice and creamy yolks for that filling!
- Peel and slice the eggs. Once the eggs have cooled off, you’ll peel them, slice them in half lengthwise, and scoop out those yolks.
- Make the filling using the yolks, mayonnaise, sour cream, white vinegar, brown mustard, a little sugar, salt and pepper.
- Fill the egg whites! Arrange the egg whites on your serving platter, then transfer the filling mixture to a piping bag, plastic baggie, or just use a spoon to mound the filling.
- Serve immediately to your hungry and waiting crowd :) (There are make-ahead notes in the recipe below!)
I really love this filling for how easy it is to mix together, its simple list of ingredients, and how they all work together create a phenomenal punch of flavor that is anything but boring.
However, the world is totally your oyster when it comes to deviled eggs filling! There are so many different things you can include, such as:
- Cooked, crumbled bacon (yummmm!)
- Mashed-up avocado stirred into the filling.
- Relish or your favorite chopped pickles.
- Mix up the seasonings for different flavor profiles.
What are your favorite ingredients to include in the filling for deviled eggs?
Whether you’re hosting a holiday, been asked to bring a dish, or are heading to a picnic some time this summer, a batch of classic deviled eggs will never go out of style.
I’d love to hear your favorite ways to prepare them in the comments below!
More Simple Side Dish Ideas:
- Shaved Brussels Sprouts Salad with Bacon & Pecans
- Easy Grape Salad Recipe
- Broccoli Salad Recipe
- Best Ever Potato Salad
- 6 large eggs
- 2 tablespoons mayonnaise
- 1 tablespoon sour cream
- ½ teaspoon (0.5 teaspoon) distilled white vinegar
- ½ teaspoon (0.5 teaspoon) spicy brown mustard
- ¼ teaspoon (0.25 teaspoon) granulated sugar
- ⅛ teaspoon (0.13 teaspoon) salt
- ⅛ teaspoon (0.13 teaspoon) ground black pepper
- Place eggs in medium saucepan, cover with 1 inch of water, and bring to a boil over high heat. Remove the pan from heat, cover and let stand 10 minutes. Meanwhile, fill medium bowl with 1 quart water and 1 dozen ice cubes. Pour off water from saucepan and gently shake pan back and forth to crack shells. Transfer eggs to ice water with slotted spoon and let cool 5 minutes.
- Peel the eggs and slice in half lengthwise. Transfer the yolks to a small bowl. Add the remaining ingredients, mashing the mixture against the sides of the bowl until smooth.
- Arrange the egg whites on a serving platter and fill with the yolk mixture, mounding the filling about ½ inch above the whites. (You can put the yolk mixture into a sandwich baggie and snip off the end, use a piping bag with decorating tip, or just a good ol' spoon.) Serve immediately.
- Make-Ahead Note: You can make the deviled eggs up to 2 days ahead. Wrap the peeled egg white halves tightly with a double layer of plastic wrap and place the filling a zipper lock plastic bag, squeezing out all the air. Refrigerate until ready to fill and serve.
Update Notes: This recipe was originally published in April 2011; updated in April 2019 with new photos and better recipe instructions.
[photos by Ari of Well Seasoned]