Classic Deviled Eggs

Deviled Eggs

Classic Deviled Eggs are a quintessential dish that has been a staple at picnics, potlucks, and family gatherings for generations. This simple yet delicious recipe is easy to make and requires only a handful of ingredients. The eggs are hard-boiled and the yolks are seasoned and mixed, then spooned back into the egg whites, creating a creamy and tangy filling that’s sure to please.

Classic Deviled Eggs

Recipe by Melissa Nicholson Course: Appetizers


Prep time


Cooking time



For generations, Classic Deviled Eggs have been a must-have at potlucks, picnics, and family gatherings. This easy-to-follow recipe requires just a few simple ingredients.


  • 8 large 8 eggs

  • 1/4 cup 1/4 mayonnaise

  • 1 tsp 1 yellow mustard

  • 2 tbsp 2 dill pickle relish

  • salt and black pepper, to taste

  • Paprika (optional, for garnish)


  • Place the eggs in a pot and cover them with water. Bring to a boil over high heat. Once boiling, cover the pan and turn off heat. Keep covered for 15 minutes. Drain and rinse under cool water to stop the cooking.
  • Crack the eggs and carefully remove the shells. Cut the eggs in half lengthwise and remove the yolks.
  • In a bowl, mash the egg yolks with a fork until they are crumbly.
  • Add the mayonnaise, mustard and relish to the bowl and mix well. Season with salt and pepper to taste.
  • Spoon the yolk mixture into the egg whites, dividing it evenly among them.
  • Sprinkle paprika over the tops of the eggs, if desired.
  • Chill the deviled eggs in the fridge for at least 30 minutes before serving.


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Meet Melissa

Bourbon stole my heart a few years ago when I had several opportunities to write about it. Food stole my heart when I was lucky enough to be raised by a mom who managed to make nearly everything from scratch when we were growing up.