Classic Deviled Egg Recipe

Classic Deviled Eggs like Mom use to Make

There are basically a million different ways you can make a deviled egg. I love seeing all the different recipes for deviled eggs floating around Pinterest, but I like my Classic Deviled Egg Recipe the best. Recently I saw a GENIUS idea for carrying deviled eggs to a potluck. Let’s face it. Without one of those fancy trays, it is dang near impossible to transport those slippery little suckers.

And as good as all the ones found on Pinterest look with their bacon and avocado, capers, and all sorts of other goodies, I still find myself going back to my good old, tried and true recipe. Don’t get me wrong. I love me some bacon, avocado anything, but sometimes I just want things to taste the way my mom made them.

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• Classic Guacamole Recipe
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I learned to make basically everything from my mom, and deviled eggs are no exception. This is the recipe we always made when I was growing up. Deviled eggs were something she usually only made around Easter or occasionally for family pot lucks.

HOW TO MAKE DEVILED EGGS

• Put the eggs in a medium-sized pot, cover them with water, and add baking soda to the water.
• Bring to a boil and boil eggs for 10 minutes.
• Remove from heat, drain hot water from the pot, and then fill with cold water. Add ice cubes to speed up the process.
• Let eggs cool completely before cutting in half and making the filling.
• When eggs are completely cooled, remove shells, rinse any residual shell residue off the eggs. Pat dry.
• Using a sharp knife, carefully cut eggs in half and softly remove the yolks. Place the yolks in a small mixing bowl.
• Repeat until all eggs are halved and all yolks are in the mixing bowl.
• Add the mayonnaise, parsley, vinegar, mustard, salt, pepper, and onion powder to the egg yolks. (See photo below.) Mix with a fork until everything is well combined.

• Using a small spoon or piping bag, fill the egg whites with the yolk mixture. (See photo below.)

• Sprinkle with paprika and additional parsley flakes, if desired. (See photo below.)
• Place deviled eggs on your handy-dandy homemade deviled egg carrier, cover, and refrigerate until ready to serve.
• Enjoy!

Check out this genius egg carrier. It is made from things I am sure you already have in your house. It takes less than 5 minutes to put together. Life-Changing!!! I wrote a whole separate post with step-by-step instructions on how to make one. Check it out!

How to Make Your Own Deviled Egg Carrier in Five Minutes

Tips for making Classic Deviled Egg Recipe

• Mix in the mayonnaise and taste the filling before adding the salt. Some mayos are saltier than others.
• Add ice cubes to the cold water to speed up the process of cooling the eggs down.
• Use a piping bag or small cookie scoop to fill the egg whites with the filling.
• You can make the deviled eggs a day in advance of serving. Just wait until serving to add the paprika and parsley on top of the eggs.
• Make a homemade deviled egg carrier to transport this appetizer.

cook’s tools for deviled eggs:

• Medium-sized Pot
• Chef’s Knife
• Mixing Bowl
• Piping Bag
• Cookie Scoop

If you love Deviled Eggs, you will love these...

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5.0 from 4 reviews

Classic Deviled Egg Recipe

 

Print

Prep time

15 mins

Cook time

10 mins

Total time

25 mins

 

This recipe also works great for making Egg Salad Sandwich filling. Perfect way to use up all those dyed Easter eggs.

Author: Maria's Mom or who knows......

Recipe type: Deviled Egg

Cuisine: Pot Luck

Serves: 24

Ingredients

• 12 eggs
• 1 tsp baking soda
• FILLING
• ½ cup mayonnaise
• 1 tbsp parsley flakes
• 1 tsp white vinegar
• 1 tsp yellow mustard
• ⅛-1/4 tsp salt, scant
• ⅛ tsp pepper, scant
• ⅛ tsp onion powder
• Paprika for garnish

Instructions

1. Put the eggs in a medium-sized pot, cover them with water, and add baking soda to the water.
2. Bring to a boil and boil eggs for 10 minutes.
3. Remove from heat, drain hot water from the pot, and then fill with cold water.
4. Let eggs cool completely before cutting in half and making the filling.
5. When eggs are completely cooled, remove shells, and rinse any residual shell residue off the eggs. Pat dry.
6. Using a sharp knife, carefully cut eggs in half and softly remove the yolks. Place the yolks in a small mixing bowl. Repeat until all eggs are halved and all yolks are in the mixing bowl.
7. Add the mayonnaise, parsley, vinegar, mustard, salt, pepper, and onion powder to the egg yolks. Mix with a fork until everything is well combined.
8. Using a small spoon or piping bag, fill the egg whites with the yolk mixture.
9. Sprinkle with paprika and additional parsley flakes, if desired.
10. Place deviled eggs on your handy-dandy homemade deviled egg carrier, cover, and refrigerate until ready to serve.
11. Enjoy!

3.5.3251

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• Bacon Deviled Eggs

• Colored Deviled Eggs