Quick and Easy Classic Deviled Eggs
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Got lots of leftover Easter eggs?
Have a party coming up and want to set out a spread of delicious, classic finger foods to give your guests the best in holiday fare?
Look no farther than these classic deviled eggs. They're simple yet elegant, quick yet delicious, and best of all – are a great way to make use of just one leftover hard-boiled egg or six dozen hard-boiled eggs. This easy recipe is SO flexible and customizable that it works no matter the occasion.
Truly “Classic” Deviled Eggs – and what the heck is a “deviled” egg anyway?
Deviled eggs have been a particular North American picnic and party favorite since the 1940's, but there have been variations of seasoned, spiced and/or stuffed eggs since the times of the Roman empire, so it should be no surprise that the word “classic” truly refers to the classical era.
That said, this recipe harkens back to the “classic” recipe from the version that started showing up at American gatherings after WWII. If you're looking for a quick, simple, easy way to make deviled eggs that will be enjoyed by kids and adults alike, look no further.
Oh, and if you've always wondered WHY they're called “deviled” eggs, it's simply because “deviling” a food simply refers to adding flavors that make it spicy – and traditionally deviled eggs have had a bit of spice, a bit of heat, a bit of kick to them, either from the dash of paprika or the cayenne/hot sauce that's mashed into the filling mixture.
If you're like me, however, you simply prefer them dashed with a hearty sprinkle of paprika and no extra spice – but you're more than welcome to “kick them up” as much as you desire.
Enjoy!
If you're looking for another use for hard-boiled eggs, our classic egg salad is another delicious option!
Quick and Easy Classic Deviled Eggs
Ingredients
- 12 hard-boiled eggs
- AT LEAST ½ cup mayonnaise
- 2 teaspoons Dijon mustard
- ½ small red onion (approximately 2 inch diameter), finely minced
- Salt and pepper, to taste
- 1 pinch cayenne OR 1 dash hot sauce, optional
- Smoked paprika, for sprinkling
- Greens, radishes, etc, for plating and garnishing, optional
Instructions
- Slice the eggs: Peel hard-boiled eggs, then slice each egg in half lengthwise.
- Separate the yolks and whites: Gently scoop out the yolks and place in a medium mixing bowl. Arrange the firm whites on a plate or platter so they're ready to be filled.
- Make the filling: Mash the yolks with a fork very well until the yolks are mashed to a fine meal. Add the mayonnaise, mustard, red onion, salt, pepper, and cayenne (if using). Continue to mash until the mixture has formed a thick but soft paste, adding additional mayonnaise as necessary to make it as creamy as desired.
- Fill the egg whites: Spoon the mixture evenly into the egg whites or add the mixture to a piping bag fitted with a swirl or star tip and pipe into the egg whites. Sprinkle with paprika.
- Decorate (optional): If desired, place decorative greens or other vegetables on the plate and garnish each egg with snipped greens, chives, or other decorative toppings.
- Serve the eggs: Serve immediately or refrigerate and serve within 12 hours. Leftovers may be refrigerated for up to 3 days.
Notes
9 Deviled Egg Variations
Deviled eggs can be customized in SO many ways. Here are a few ideas if you're wanting to customize your own recipe or try something new:- Instead of mayonnaise: use avocado, sour cream, or Thousand Island dressing
- Instead of Dijon mustard: use yellow mustard, horseradish mustard, or wasabi
- Instead of red onion: use shallot, chives, or green onions
- Instead of cayenne or hot sauce: use sriracha, kimchi brine, or minced radishes
- Instead of smoked paprika: use curry powder or cayenne
- For more herby goodness: add minced greens or finely diced herbs, such as parsley, cilantro, dill, tarragon, or thyme
- For a more tangy flavor: add capers or a splash of rice vinegar, pickle juice, pickle relish, or sauerkraut brine
- For a more savory flavor: add Worcestershire sauce, anchovy paste, a drop of liquid smoke, Balsamic vinegar, or mash in smoked herring
- For flair and flavor on top: smoked salmon, crumbled bacon, blue cheese, chopped olives, minced bell pepper, fresh dill, radish curls, sprouts, watercress, smoked roe, or fresh chives
Deviled Egg Sandwich Filling
The smooth deviled egg filling also makes a gorgeous sandwich filling or brunch topping on whole grain toast.
9 Deviled Egg Variations
Deviled eggs can be customized in SO many ways. Here are a few alternative ideas for every ingredient if you're wanting to customize your own recipe or try something new:
- Instead of mayonnaise: use avocado, sour cream, or Thousand Island dressing
- Instead of Dijon mustard: use yellow mustard, horseradish mustard, or wasabi
- Instead of red onion: use shallot, chives, or green onions
- Instead of cayenne or hot sauce: use sriracha, kimchi brine, or minced radishes
- Instead of smoked paprika: use curry powder or cayenne
- For more herby goodness: add minced greens or finely diced herbs, such as parsley, cilantro, dill, tarragon, or thyme
- For a more tangy flavor: add capers or a splash of rice vinegar, pickle juice, pickle relish, or sauerkraut brine
- For a more savory flavor: add Worcestershire sauce, anchovy paste, a drop of liquid smoke, Balsamic vinegar, or mash in smoked herring
- For flair and flavor on top: smoked salmon, crumbled bacon, blue cheese, chopped olives, minced bell pepper, fresh dill, radish curls, sprouts, watercress, smoked roe, crab, or fresh chives
So good! This is now my go-to recipe for deviled eggs!! Oh, and you were right. The deviled egg mixture is the perfect spread for sandwiches. They’re my son’s new favourite!