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Classic Easy Deviled Eggs Recipe

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Classic Party Deviled Eggs

Classic easy deviled eggs are a traditional appetizer recipe for the holidays. A classic rich and cream center this recipe has the basic ingredients without relish. This classic recipe has an easy to make filling that can be spooned or piped into the creamy white hard-boiled egg halves.

I first remember deviled eggs as a classic appetizer that my mother would make for every family party. This tradition soon became a must have on the Easter dinner table 🐰. What is Easter without eggs, hard boiled, chocolate, decorative, plastic, and deviled?

Eggs are a symbol of spring, new life, and rebirth all the symbols of the Easter holiday.

Classic Party Deviled Eggs

My first memories of deviled eggs were when my mother and father would have Bible studies at the house. My mother would play the piano and serve coffee and tea in the sterling silver tea set. Along with the tea, she would serve hearty appetizers. One of the traditional classic appetizers she would serve as a classic deviled egg. This is the recipe I am sharing along with a new version that came to our family with our new son-in-law, Ben.

Classic Party Deviled Eggs

Deviled eggs, we’re also a favorite when we would vacation. As hard-boiled eggs are easy to travel. My aunt Lois used to always serve deviled eggs as a side dish to a picnic lunch on the road. As long as you had ice to refrigerate the hard-boiled eggs 🥚 and the mayonnaise you were good to go. Eggs are an excellent source of protein. We were never without an ample supply of hard-boiled eggs at the beginning of any vacation, when I traveled with my Aunt Lois or later when we would drive to Florida 🏖 with the kids.

Classic Party Deviled Eggs

Another fun and flavorful use for deviled eggs are when I diet.  I will make light deviled eggs for a quick lunch, halving the mayonnaise for a light sour cream and perhaps plain yogurt.

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Supplies for Deviled Eggs 🥚 for Easter Menu 🐰

  1. Sauce Pan or Electric Pressure Cooker (Link to Making Hard-Boiled Eggs In an Electric Pressure Cooker Click Here)
  2. Mixing Bowls
  3. Mayonnaise
  4. Dried Mustard
  5. Salt & Pepper
  6. Paprika
  7. Deviled Egg Serving dish
  8. Egg Slicer

Hard Boiling Eggs In the Electric Pressure Cooker

Put the eggs in the Instant Pot or Pressure cooker with 1 cup of water. Set the timer for 8 Minutes.

Classic Party Deviled Eggs
Classic Party Deviled Eggs
METAL INSERT TO KEEP EGGS ABOVE BASE OF UNIT
Classic Party Deviled Eggs
Classic Party Deviled Eggs
Classic Party Deviled Eggs
Classic Party Deviled Eggs
Classic Party Deviled Eggs

How to Make Deviled Eggs – Step by Step

The amounts are not an exact science

  1. Place 6 to 8 eggs in a 3 to 5-quart saucepan covered with cold water and set on medium heat.
  2. When the water begins to boil, cover with the pan lid and turn off the heat.  Leave on the burner
  3. Let sit for 11 minutes.
  4. After 11 minutes, carefully using a hot pad take the pan to the sink and drain off the hot water and start running cold water over the eggs.
  5. When eggs have cooled, remove from the water and pat dry with a paper towel.
  6. Carefully peel off the outer eggshell.  (I usually make more eggs then I need as some do not peel well and do not look nice to serve for guests)
  7. Cut peeled egg in half length-wise.
  8. Scoop out the yellow yolk with a spoon, try not to break the white halves. Puts yolks in a mixing bowl.
  9. Place the whites in the Serving Dish or plate.
  10. Mashup the yolk with a fork and mix in 1/2 to 3/4 cup of mayonnaise, depending on how many eggs and how big the yolks are.
  11. Add 1/4 to 1/2 tsp of dried mustard, salt, and pepper to taste.
  12. Fill the whites with the yolk mixture and sprinkle with Paprika.
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Classic Party Deviled Eggs || Easter Menu

Classic easy deviled eggs are a traditional appetizer recipe for the holidays. A classic rich and cream center this recipe has the basic ingredients without relish. This classic recipe has an easy-to-make filling that can be spooned or piped into the creamy white hard-boiled egg halves. 

  • Total Time: 41 minutes
  • Yield: 8 servings 1x

Ingredients

Units Scale
  • 6 to 8 fresh eggs
  • 1/2 cups to 3/4 cups of mayonnaise
  • 1/4 to 1/2 dried mustard
  • salt and pepper to taste.

Instructions

  1. Place 6 to 8 eggs in a 3 to 5-quart saucepan covered with cold water and set on medium heat.
  2. When the water begins to boil, cover with the pan lid and turn off the heat.  Leave it on the burner
  3. Let sit for 11 minutes.
  4. After 11 minutes, carefully using a hot pad take the pan to the sink and drain off the hot water and start running cold water over the eggs.
  5. When eggs have cooled, remove from the water and pat dry with a paper towel.
  6. Carefully peel off the outer eggshell.  (I usually make more eggs tha I need as some do not peel well and do not look nice to serve for guests)
  7. Cut peeled egg in half length-wise.
  8. Scoop out the yellow yolk with a spoon, try not to break the white halves. Puts yolks in a mixing bowl.
  9. Place the whites in the Serving Dish or plate.
  10. Mashup the yolk with a fork and mix in 1/2 to 3/4 cup of mayonnaise, depending on how many eggs and how big the yolks are.
  11. Add 1/4 to 1/2 tsp of dried mustard, salt, and pepper to taste.
  12. Fill the whites with the yolk mixture and sprinkle with Paprika.

Notes

  1. You can make the hard boiled eggs on the stovetop as in the recipe or you can make them in the Instant Pot. 

Keywords: Classic Deviled Eggs

For more posts in the Easter Menu Series, check out these! 

🖥~ Pineapple Upside Down Cake Recipe

🖥~Irresistible Classic Scalloped Potatoes Recipe

🖥~Easter Chocolate Bunny Candy Kids Craft

🖥~ Electric Pressure Cooker Hard Boiled Eggs

🖥~8 Simple Easter Crafts for Kids

🖥~Jell-O Easter Eggs Fun for Kids at Easter Dinner

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2 Comments

  1. Mmmm. I love deviled eggs. You’ve definitely got me looking forward to having these at our Easter celebration this year. Thanks so much for sharing at the #happynowlinkup!

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