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March 13, 2015 14 Comments

Classic Deviled Egg Recipe

Classic-Deviled-Eggs-Recipe

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. And as good as they all 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, Classic Deviled Egg Recipe. If you’re looking for another appetizer, try Pretzel Wrapped Lit’l Smokies.

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.

More Appetizers & Dips

  • Classic Guacamole Recipe
  • Cranberry Salsa
  • Texas Caviar
  • Caramel Cheesecake Apple Dip
  • Easy Homemade Potstickers
  • Homemade Ranch Dip

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 CLASSIC 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.

Classic-Deviled-Eggs-Recipe-

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

Classic-Deviled-Eggs-Recipe-Make-your-own-egg-carrier

  • 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!

Classic-deviled-egg-recipe-easter-

I recently 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.

This genius carrier 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

How-to-make-a-deviled-egg-carrier

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:

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

Perfect for the Holidays

Holiday-Ham-Marinade-Barbecue-HamHoliday Ham {Perfect for Easter and Christmas}How-to-make-homemade-gravy-from-meat-drippingsHow to Make Gravy out of Pan DrippingsSuper Simple steps for cooking an awesome turkeySimple “How to” Tips for Cooking a Turkey…and other great Thanksgiving Recipes

5.0 from 4 reviews
Classic Deviled Egg Recipe
 
Print
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, 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!
3.4.3177

Holiday Desserts

A small white plate with a slice of pecan pie on it, you can see the rest of the pecan pie in the background and a few more plates to the rightDear Abby Famous Pecan PieDreamy-Coconut-Bundt-Cake-3Dreamy Toasted Coconut Bundt CakeBest-Pumpkin-Pie-Recipe-3Best Pumpkin Pie

 

After School Snacks, Appetizers, Easter, Finger Foods, Fourth of July, Gluten Free, Holiday, New Year's Eve, Reader Favorites, Recipes, Seasonal, Summer
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14 Comments

  1. Sayble

    November 23, 2016 at 3:24 pm

    Can i make these the day before party???

    to Sayble" aria-label='reply to this comment to Sayble'>reply to this comment
    • Maria

      November 30, 2016 at 2:58 pm

      So sorry for the late response, but yes. I would wait to sprinkle with paprika until just before serving though.

      to Maria" aria-label='reply to this comment to Maria'>reply to this comment
  2. Beth

    November 24, 2016 at 12:32 pm

    Made this for Thanksgiving. Fabulous!!! We like Miracle Whip so I did half Mayo and half MW. It turned out great! Thanks for recipe.

    to Beth" aria-label='reply to this comment to Beth'>reply to this comment
    • Maria

      November 30, 2016 at 2:55 pm

      Yay! I am so glad Beth! You are so welcome!

      to Maria" aria-label='reply to this comment to Maria'>reply to this comment
  3. Donna W.

    November 24, 2016 at 2:26 pm

    I taught myself to cook using recipes so just “winging it” doesn’t work for me even with the most basic recipes. This one made my deviled eggs just perfect.

    to Donna W." aria-label='reply to this comment to Donna W.'>reply to this comment
    • Maria

      November 30, 2016 at 2:54 pm

      I am so glad you liked this recipe! Thank you for taking time to come back and tell me Donna, I really appreciate it.

      to Maria" aria-label='reply to this comment to Maria'>reply to this comment
  4. Char

    October 3, 2018 at 4:04 pm

    I also add curry and horseradish to taste!

    to Char" aria-label='reply to this comment to Char'>reply to this comment
    • Maria

      October 17, 2018 at 3:01 pm

      I’ll have to try that some time, I love curry and my husband loves horseradish. 🙂

      to Maria" aria-label='reply to this comment to Maria'>reply to this comment
  5. Barb

    January 1, 2019 at 7:27 pm

    Amazing!!! Made for New Years and it was a hit!!

    to Barb" aria-label='reply to this comment to Barb'>reply to this comment
    • Maria

      February 26, 2019 at 9:55 pm

      Great! Love hearing this Barb!

      to Maria" aria-label='reply to this comment to Maria'>reply to this comment
  6. Jennifer Johnson

    June 1, 2020 at 7:55 pm

    Do you use dried parsley flakes or fresh? Can’t wait to try these.

    to Jennifer Johnson" aria-label='reply to this comment to Jennifer Johnson'>reply to this comment
    • Maria

      June 2, 2020 at 12:19 pm

      Yes, I use dried parsley flakes. So glad you are excited to make them.

      to Maria" aria-label='reply to this comment to Maria'>reply to this comment
  7. Andrea

    April 13, 2021 at 12:07 am

    I made this and it was a crowd favorite! Thank you for the recipe! #Aprilgiveaway

    to Andrea" aria-label='reply to this comment to Andrea'>reply to this comment
    • Maria

      April 15, 2021 at 4:10 am

      Yeah! Love hearing that Andrea!

      to Maria" aria-label='reply to this comment to Maria'>reply to this comment

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Hi, I'm Maria. A mom of five and a total foodie. My superpower is taking ordinary recipes and making them DELICIOUS. Your family will LOVE these meals! Come cook with me, I promise it will be amazing! Get started here or search my archives below.


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