Classic Deviled Eggs ~ easy, creamy and perfectly seasoned. The must-have side for Easter, barbecues or other holidays and gatherings. These eggs are my family’s favorite!
A win for me is a win for you and friends, today we’re all winning because I’m sharing my niece’s Classic Deviled Eggs recipe.
Family gatherings aren’t the same without them which means a quick text to her – “you’re bringing your eggs, right?”. Of course – and no further information is needed.
I finally decided to ask her for her recipe. It’s too good not to share. Simple, classic with the best eggy-mayo flavor. Perfect for Easter and other holidays, barbecues and pretty much anytime.
My niece cooks like many of us do – a pinch of this, a sprinkle of that – even using caps as a measuring device. I made my Potato Salad that way for many years until I started blogging.
Getting the recipe just right required testing and retesting and testing yet again but I’m finally satisfied and happy to share the most delicious Classic Deviled Eggs that are a very close if not exact replica of my niece’s.
how to hard boil eggs:
If you’ve ever hardboiled eggs and removed the shells only to have them come off with clumps of egg white attached (haven’t we all?!), please read on.
First, there’s no such thing as a 100% foolproof method. My daughter uses the ‘hot start’ method because it has worked well for her many times. I found that I can depend on this method as well for easy-peel eggs every time I used it.
If you have another way of getting easy-peel hard boiled eggs, feel free to go with it.
- First get a pot of water large enough to accommodate your eggs going at a rolling boil.
- Carefully lower the eggs into the boiling water using a slotted spoon or ‘spider’.
- Cook the eggs for 12 timed minutes then transfer them to a water bath (bowl of cold water with ice cubes).
- Let the eggs cool in the water bath for 12-15 minutes then peel under cold running water.
can I hard boil eggs in the air fryer?
Yes – you can hard boil eggs in the air fryer! It’s nothing short of air fryer magic and involves no water at all!
You all know how much I love my air fryer but air frying hard boiled eggs may be the coolest trick yet (IMHO).
Preheat the air fryer to 300°. Carefully place the eggs in the air fryer basket – remember no water is needed! Air fry for 12 minutes then transfer the hard boiled eggs to a water bath for 12-15 minutes.
what’s in classic deviled eggs:
This recipe makes 12 Deviled Eggs but can easily be doubled to make more.
- large eggs
- Miracle Whip
- onion powder
- white vinegar
- yellow mustard
- salt and pepper
how to make classic deviled eggs:
Okay now that your eggs are hard boiled, peeled and cooled use a sharp knife to slice each egg in half lengthwise.
Gently remove the yolk (I use a teaspoon), place them in a mixing bowl then transfer the egg whites to a serving platter.
Mash the yolks with a fork then add the Miracle Whip, mayonnaise, onion powder, vinegar and yellow mustard blending well and making sure there are no yolk lumps. Optional: blend using a hand mixer.
Season with salt and pepper to taste then spoon the filling into the egg white halves. Lightly sprinkle with paprika and a fine pinch of salt.
NOTE: for a fancier presentation, add the mayo-yolk mixture to a piping bag and pipe into the egg whites using a star tip.
Can I make deviled eggs in advance?
Yes you can make Deviled Eggs up to two days in advance. Refrigerate the egg whites and yolk filling mixture separately in sealed containers. When you’re ready to serve just pipe or spoon the filling into the egg white halves and sprinkle with paprika.
what can i do with leftover deviled eggs?
As if! Seriously though if you do happen to have any leftover deviled eggs add them to a bowl then mash or chop and blend for egg salad sandwiches.
what goes with classic deviled eggs?
Practically anything goes with Classic Deviled Eggs starting with your Easter ham and rolling right into whatever you’re grilling Memorial weekend.
If you tried this Classic Deviled Eggs recipe or any other on the blog then I hope you’ll leave a comment and some stars!
Classic Deviled Eggs
- 6 large eggs
- 3 tablespoons Miracle Whip
- 1 tablespoon Mayonnaise Hellman's used
- 1/8 teaspoon onion powder
- 1/2 teaspoon white vinegar
- 1/4 teaspoon yellow (ball park) mustard
- salt and pepper to taste
- This recipe makes 12 Deviled Eggs but may be doubled.
- Hard boil the eggs then cool in a water bath and peel. See body of post for easy-peel hard boiled eggs.
- Slice the eggs in half lengthwise then gently remove the yolks (I use a teaspoon) placing them in a mixing bowl. Place the egg whites on a serving platter.
- Mash the yolks with a fork then add the Miracle Whip, mayonnaise, onion powder, vinegar and yellow mustard blending vigorously and making sure there are no lumps. Optional: blend with a hand mixer.
- Season with salt and pepper to taste then spoon the filling into the egg white halves. Lightly sprinkle with paprika and a fine pinch of salt. Optional: for a fancier touch, add the mayo-yolk mixture to a piping bag and pipe into the egg whites using a star tip.
- Refrigerate until you're ready to eat.