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    See More:   Appetizers Eating after Bariatric Surgery Gluten-Free Snacks Vegetarian

    Last Modified: Aug 9, 2022 by Tara Gerner 14 Comments

    How to Make the Best Classic Deviled Eggs

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    Quick and easy classic deviled eggs recipe made with simple ingredients: mayo or Miracle Whip, horseradish mustard, Worcestershire, and seasoning to taste.

    deviled eggsPin

    I love to eat deviled eggs, and whenever we have a family meal, I request my sister to make some and bring over.

    Despite this deep and abiding love for the appetizer turned side dish turned main course, I hadn't made any in eons. I asked her for her recipe (which is our mom's recipe and probably our grandma's recipe too), and the following is what she told me.

    Actually, what really happened is that I asked her to make me some, and she said no, so then I asked her for the recipe. I figured if I had to make them myself, I might as well make the ones I really like.

    How to make classic deviled eggs

    1. Prepare the eggs. Hard boil 2 dozen eggs using your preferred method. We used to do them on the stovetop which works really well if you follow these hard boiling instructions, but now we prefer to use the Instant Pot as it is more consistent and the eggs seem to peel easier (ours is the model I linked and has an eggs button). When they are cooked, rinse under cold water and then peel. Cut each egg in half the long way and pop the yolks out into a medium mixing bowl. Set the whites aside.
      hard boiled eggsPin hard boiled egg yolksPin
    2. Prepare the filling. Mash the yolks with a fork and combine with Miracle Whip Light, or may, both mustards, and Worcestershire sauce with the mashed yolks. Blend well. Taste and adjust ingredients as necessary to suit your palate.
      mashed egg yolksPin before mixing egg yolksPin
    3. Assemble the deviled eggs. Use an icing decorator, two spoons, or a plastic bag with the corner cut off, fill the whites with yolk mixture. You could use any decorator for a pretty, finished look, but two spoons will work too. The key is to fill the well in each egg white until it is heaping with the delicious yolk mixture.
      piping the filling into the deviled eggsPin
    4. Garnish and serve. Sprinkle the finished deviled eggs with red paprika. If you prefer the flavor of smoked paprika, you could use that instead. Serve chilled.
      finished classic deviled eggsPin

    What can I do with all these hard cooked eggs?

    I have some wonderful recipes for you! Try one or more of these:

    • Bacon Cheddar Deviled Eggs
    • The Best Classic Deviled Eggs
    • No Crunch Potato Salad
    • Egg & Olive Salad - my favorite!
    • Turkey Salad
    • Egg & Asparagus Salad with Mimosa Dressing - another of my favorites!
    • Cowboy Caviar
    • No Crunch Macaroni Salad

    Recipe

    deviled eggs

    How to Make the Best Classic Deviled Eggs

    Quick and easy classic deviled eggs recipe made with simple ingredients: mayo or Miracle Whip, horseradish mustard, Worcestershire, and seasoning to taste.
    5 from 3 votes
    Print Recipe Pin Recipe
    Prep Time 30 minutes mins
    Total Time 1 hour hr
    Course Appetizer
    Servings 48 egg halves

    Ingredients
      

    • 24 hard cooked eggs peeled
    • ⅔ cup Miracle Whip Light or mayonnaise more or less to taste
    • 1 tablespoons horseradish mustard more or less to taste
    • 2 tablespoons spicy brown mustard more or less to taste
    • 1.5 tablespoons Worcestershire sauce more or less to taste
    • Red paprika just to sprinkle over the tops

    Instructions
     

    • Cut each egg in half through the yolk to make 2 long, thin halves. Pop the yolks out into a bowl, and set the whites aside.
    • Mash the yolks and combine with Miracle Whip Light, or may, both mustards, and Worcestershire sauce. Blend well. Taste and adjust ingredients as necessary to suit your palate.
    • Use an icing decorator, a plastic bag with the corner cut off, or two spoons to fill the whites with yolk mixture.
    • When eggs are all filled, sprinkle paprika over top for color and a punch of flavor.

    Notes

    We used to hard boil our eggs on the stovetop which works really well if you follow these hard boiling instructions, but now we prefer to use the Instant Pot as it is more consistent and the eggs seem to peel easier (ours is the model I linked and has an eggs button).
    Tried this recipe? Pin it for later!Follow @FeelsLikeHome or tag #FeelsLikeHomeBlog!
    A plate of deviled eggs with paprikaPin

    A close up of food on a table, with mustard, hard boiled eggs, and paprikaPin

    A tray of classic deviled eggs and a bunch of hard boiled eggs on a cutting boardPin

    A tray of hard boiled eggs and a bunch of classic deviled eggs with paprikaPin

    A plate of food, with Deviled eggPin

    A collage of mustard, hard cooked eggs, and paprikaPin

    HOW TO MAKE THE BEST CLASSIC DEVILED EGGS STORYPin
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    1. Heather says

      April 15, 2009 at 2:17 am

      Try adding a smidgen of oil to the water when you boil the eggs. Since the shells are porous, the shells will absorb a small amount of oil, making it easy to slip the shells off. When I boil eggs, I just barely cover the eggs with water, add salt and oil, and then bring the water to a good boil. I then turn the heat off, remove the pot from the burner and place a tight-fitting lid on top of the pot containing the eggs. Let the pot sit covered for 5-15 minutes, depending on how done you like your yolks. Drain the hot water out of the pot, very lightly crack the shells of the eggs, and place them in cold water for a few minutes.

      Heather's last blog post..The Importance of Mirrors

      Reply
    2. Heather says

      April 14, 2009 at 9:17 pm

      Try adding a smidgen of oil to the water when you boil the eggs. Since the shells are porous, the shells will absorb a small amount of oil, making it easy to slip the shells off. When I boil eggs, I just barely cover the eggs with water, add salt and oil, and then bring the water to a good boil. I then turn the heat off, remove the pot from the burner and place a tight-fitting lid on top of the pot containing the eggs. Let the pot sit covered for 5-15 minutes, depending on how done you like your yolks. Drain the hot water out of the pot, very lightly crack the shells of the eggs, and place them in cold water for a few minutes.

      Heather's last blog post..The Importance of Mirrors

      Reply
    3. Jodi says

      April 16, 2009 at 7:48 am

      Yum!! I almost posted this today for my Tasty Thursday recipe!

      Jodi's last blog post..Tasty Thursday

      Reply
    4. Southern Fried Mama says

      April 16, 2009 at 11:54 am

      Love me some Deviled Eggs! At our family get together's they are always the first thing to go.

      Southern Fried Mama's last blog post..Tasty Thursday: 4/15/09

      Reply
    5. Jodi says

      April 16, 2009 at 12:48 pm

      Yum!! I almost posted this today for my Tasty Thursday recipe!

      Jodi's last blog post..Tasty Thursday

      Reply
    6. [email protected] Homemade says

      April 16, 2009 at 1:14 pm

      I still have Easter eggs to use up. I planned on making more deviled eggs today. Thanks for sharing!
      ~Liz

      [email protected] Homemade's last blog post..Family Favorite Cookies

      Reply
    7. Southern Fried Mama says

      April 16, 2009 at 4:54 pm

      Love me some Deviled Eggs! At our family get together's they are always the first thing to go.

      Southern Fried Mama's last blog post..Tasty Thursday: 4/15/09

      Reply
    8. Auntie E says

      April 16, 2009 at 10:08 pm

      I haven't had deviled eggs in some time. Great summer food. thanks.

      Auntie E's last blog post..Fried Martian Chicken

      Reply
    9. Auntie E says

      April 16, 2009 at 5:08 pm

      I haven't had deviled eggs in some time. Great summer food. thanks.

      Auntie E's last blog post..Fried Martian Chicken

      Reply
    10. [email protected] Homemade says

      April 16, 2009 at 6:14 pm

      I still have Easter eggs to use up. I planned on making more deviled eggs today. Thanks for sharing!
      ~Liz

      [email protected] Homemade's last blog post..Family Favorite Cookies

      Reply
    11. Rona says

      April 17, 2009 at 12:32 am

      My husband and son love Deviled Eggs. I haven't made them in a few years.
      Happy Tasty Thursday!

      Reply
    12. Rona says

      April 16, 2009 at 7:32 pm

      My husband and son love Deviled Eggs. I haven't made them in a few years.
      Happy Tasty Thursday!

      Reply

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