These deviled eggs are the perfect treat for those times when you want a snack but don’t want anything sweet. That’s why they’re so popular at picnics, buffets, and potluck dinners.
Basic Deviled Eggs
The recipe I have was handed down through the generations. In fact, they were always the same, whether I was at my great-grandmother’s house, at my grandmother’s, or with my mom.
Occasionally, someone would add a little something to make the recipe her own. For example, my mother tried putting chopped olives in hers.
All of them were good, but my favorites were the simple ones from the basic recipe.
Perfect for Special Occasions
I’ve always enjoyed eating deviled eggs, partly because they were in abundance at any family gathering. And the family get-togethers left me with so many fond memories.
While the cooks put the meal together, the kids (young’uns to our older kinfolk) could help ourselves to whatever was on the appetizer table.
We always worked our way down the table and grabbed at least one—or a handful—of each thing. I sometimes got a little greedy with the deviled eggs because they were so good.
Deviled Eggs Ingredients
There aren’t many ingredients in this deviled eggs recipe. In fact, you probably have what you need in your refrigerator.
Of course, you’ll need some eggs.
For a small group, I use a half dozen eggs to make a dozen deviled eggs.
You’ll also need a little mayonnaise and mustard.
My mother added sweet pickle relish, but that’s an optional ingredient.
She also sprinkled some paprika over the top to make them pretty.
You don’t have to do that, but if you do, people will notice them more quickly.
Other items you can add include chopped olives, dill pickles, sunflower seeds, sriracha sauce, and other delicious add-ons.
How to Make Deviled Eggs
The first thing you have to do is boil your eggs.
I did this in my air fryer because it’s so easy and provides a consistent result.
You don’t want to work with hot boiled eggs, one of the reasons an ice bath after they’re cooked really helps.
It cools them off and makes them easier to peel.
Next, after you peel the eggs, carefully slice them lengthwise. And just as carefully, remove the yolks.
Then, place the egg whites on a platter. Put the yolks in a separate bowl.
Now, mash the yolks with a fork. Once you properly, add the mayonnaise and mustard.
If you choose to include sweet pickle relish, add that now. You can add more ingredients if you choose, but I think it’s yummy just like it is.
Next, stir until well mixed. Give it a taste to determine if it needs anything else.
If you want, you can salt and pepper it, but I don’t think it needs additional flavor.
Carefully fill the egg white halves with the yolk mixture. Be careful not to tear the eggs.
I can’t even begin to count the number of times I’ve ripped the sides of eggs. But that’s okay because most people don’t care.
You can either add them to the deviled egg plater or destroy the evidence by eating them. That’s what I do.
Once you’ve filled all of the eggs, place them on a plate or deviled egg platter. They look so pretty, don’t they?
Now, sprinkle them with paprika. We like the smoked paprika, but you can use the plain version if you like.
How Far Ahead Can You Prepare Deviled Eggs?
If you have a lot of foods to make, you can prepare the deviled eggs up to 2 days in advance.
Keep the yolk mixture separate from the whites until right before you plan to serve them. That’s the best way to keep them tasting fresh.
After you stuff the egg whites with the yolk mixture, cover them with plastic and refrigerate them for up to 12 hours.
Another dish we’ve come to love is this pesto chicken from my friend Julie’s Back to My Southern Roots blog. Packed with flavor and super easy to make, you’ll want to add it to your dinner rotation.
- 6 large eggs
- 2 tablespoons of mayonnaise
- 1 teaspoon of sweet pickle relish (optional)
- 1/4 teaspoon of mustard
- Dash of paprika (optional—smoked or plain)
- Boil the eggs and peel them. We like soft-boiled eggs made in the air fryer, but you can make them the traditional way.
- After the eggs cool, peel them and cut them lengthwise. Separate the yolks from the whites.
- Put the yolks in a bowl and smoosh them with a fork.
- Add the mayonnaise, sweet pickle relish, and mustard. Stir until well mixed.
- Fill the egg white halves with the yolk mixture. Put them on a serving dish.
- Sprinkle the tops with paprika.
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Amount Per Serving Calories 104Total Fat 8gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 6gCholesterol 188mgSodium 109mgCarbohydrates 1gFiber 0gSugar 0gProtein 6g
The nutrition information is a product of online calculators. I try to provide true and accurate information, but these numbers are estimates.