Quick and easy classic deviled eggs recipe made with simple ingredients: mayo or Miracle Whip, horseradish mustard, Worcestershire, and seasoning to taste.
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
- 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.
- 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.
- 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.
- 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.
Try these other egg recipes while you’re here:
- How to Make the Best Classic Deviled Eggs
- Zucchini Sausage Egg Muffins Recipe (Gluten-Free & Low Carb)
- Spicy Oven Baked Omelet
- Cheese & Green Chile Frittata
How to Make the Best Classic Deviled Eggs
Ingredients
- 24 hard cooked eggs peeled
- ⅔ cup Miracle Whip Light or mayonnaise more or less to taste
- 1 tablespoon 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.
Heather says
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
Heather says
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
Jodi says
Yum!! I almost posted this today for my Tasty Thursday recipe!
Jodi's last blog post..Tasty Thursday
Southern Fried Mama says
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
Jodi says
Yum!! I almost posted this today for my Tasty Thursday recipe!
Jodi's last blog post..Tasty Thursday
Liz@Hoosier Homemade says
I still have Easter eggs to use up. I planned on making more deviled eggs today. Thanks for sharing!
~Liz
Liz@Hoosier Homemade's last blog post..Family Favorite Cookies
Southern Fried Mama says
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
Auntie E says
I haven't had deviled eggs in some time. Great summer food. thanks.
Auntie E's last blog post..Fried Martian Chicken
Auntie E says
I haven't had deviled eggs in some time. Great summer food. thanks.
Auntie E's last blog post..Fried Martian Chicken
Liz@Hoosier Homemade says
I still have Easter eggs to use up. I planned on making more deviled eggs today. Thanks for sharing!
~Liz
Liz@Hoosier Homemade's last blog post..Family Favorite Cookies
Rona says
My husband and son love Deviled Eggs. I haven't made them in a few years.
Happy Tasty Thursday!
Rona says
My husband and son love Deviled Eggs. I haven't made them in a few years.
Happy Tasty Thursday!