Classic Deviled Eggs
A tray of classic deviled eggs is always a welcome sight at any party, picnic, or cookout. Here’s our favorite easy recipe.
By Yankee Magazine|Apr 08 2022|
Classic Deviled Eggs
Photo Credit: Heath RobbinsA tray of classic deviled eggs is always a welcome sight at any party, picnic, or cookout.
Yield
16 eggs
Total Time
25 minutesIngredients
8 hard-boiled eggs
3-4 tablespoons mayonnaise
2 teaspoons Dijon mustard
1/4 teaspoon cayenne pepper
2 tablespoons finely diced celery (optional)
2 tablespoons finely diced red onion (optional)
Kosher or sea salt and freshly ground black pepper, to taste
Garnish: paprika (optional)
Instructions
Slice hard-boiled eggs in half lengthwise, carefully remove the yolks, and transfer to a bowl.
Using a fork or pastry blender, mash the yolks. Add mayonnaise, mustard, cayenne pepper, celery, onion, salt, and black pepper to taste.
Spoon filling into a zip-top bag, cut off a corner tip, then pipe into the egg white halves. Garnish with paprika if you like.
Chill and serve.
I’m a Connecticut Boy from Old Saybrook and Noank. I left New England 50 years ago and now live in Chile.
Thank you Yankee Magazine for bringing me home.
❤️
I use chopped green olives instead of celery and it makes them extra delicious!
I mix sweet relish in the eggs with the mayo. yummy
No Dijon in classic New England anything! Silly!Inless you say “with a French twist”!
From Worcester, Mass and our deviled eggs will always be vinegar and mustard. We like them tart.
My Mom mixed in a little “deviled ham” with mayo, yolks, chopped celery….
Yes deviled ham (canned)
YES!!! When we moved here to Alabama I shocked everyone with the addition of Deviled Ham.
Yes me too, thought that’s why they were called deviled eggs!
I add just a bit of dill pickle juice to mine. My family loves it.
To Juanita–I agree–we love sweet relish mixed in. Born in Hartford, raised in E. Hartford and Glastonbury. Have been away for a long time now–presently live in NC.
I have always used Colman’s (dry) Mustard instead of Dijon. Delicious results.
I have perfected this recipe down to a science and add a “secret” ingredient. I’m asked to bring these to almost every event we attend.
I love deviled eggs and will try some of the different ingredients. Thanks????
Thank you for suggesting Deviled Eggs. I hadn’t made them for some time now and they were delicious! My little grandson Landon, wondered why they were called “Deviled eggs”? We decided we would call them “Angel eggs” instead.
deviled was because of the hot spices
Cayenne pepper instead of paprika – for just a touch of zing.
WE USE SWEET RELISH AS WELL OUR GRANDCHILDREN LOVE IT ????????????????❤️❤️
I add chopped Bacon. What could be better than Bacon and Eggs? They always disappear.
I put Dill Relish and a bit of horseradish for a little zing.
I use sweet pickle relish and regular Kraft’s yellow mustard
in mine. My family loves them and always requests them for all get togethers.
We make ours the same way. Delicious!
Sweet pickle relish and chopped red onion, just enough, not too much! Yum!
I use just a tiny splash of vinegar in mine it gives them a lovely zest
Can’t wait to try the Deviled Eggs on my family on Easter. Thank You
I add Worcestershire sauce! Really good!
I like to add some dill weed to mine.
I combine Mayo, mustard of choice, and horseradish then blend to taste. Anything else is optional.
This receipt is great but I use the Coleman’s Dry Mustard and a touch of Curry always top with Paprika
How do you peel the eggs so they come out smooth?
Love it