Classic Deviled Eggs Recipe - Brown Eyed Baker (2024)

Joyce — April 3, 2023 @ 10:01 am Reply

I have read that, if you “flip” the raw eggs a half hour before cooking, the uncooked yolk will move inside the shell toward the center. Then, after cooking, the space to fill will be in the middle of the cooked egg. The one time I remembered to do it, it worked!

Kristen Matichko — December 29, 2019 @ 7:27 pm Reply

We like to use Miracle whip instead of mayo (it has all of the sweet/tang that we like without adding the vinegar and sugar) and Herlocher’s Dilling Mustard (just a little goes a long way). It’s sweet and tangy. That’s it! Plus the paprika. These are a family favorite.

wow, eggs are very delicious and I love to eat an egg every day.

Jaime — April 17, 2019 @ 7:16 pm Reply

Try adding a splash of dill pickle juice instead of the vinegar…delish!!

Wendy — April 16, 2019 @ 2:17 pm Reply

What type of spicy brown mustard do you recommend? I have no idea what this might be. These sound yummy.

Marla Bentsen — April 16, 2019 @ 9:03 am Reply

Michelle thanks for posting a recipe that many may know by heart. I plan to use this but I am all about making things ahead if possible so I am wondering do I wrap the egg white halves all together in double wrap or individually? I’m assuming assembling them ahead of time is not recommended? Is that right? Sorry for the very basic questions.
Thanks again!

Renee — April 16, 2019 @ 7:28 am Reply

I have a question about the vinegar. I always have apple cider vinegar in the fridge, not white distilled vinegar.

Will it really change the taste too much if I use that instead? Thx!

Callen — April 16, 2019 @ 7:14 am Reply

Is that cayenne or paprika sprinkled on the yokes?

hotmail login account — April 16, 2019 @ 5:07 am Reply

Thank you! I’m glad to find the recipe in classic way.

Macy — April 16, 2019 @ 12:10 am Reply

We’ve always made the same recipe. Some might say boring, but to us it’s a classic. It’s close to your recipe…we mix in mustard, mayo, salt n pepper. That’s about it. We top half of the deviled eggs w a sliced green olive w pimento inside so they look pretty with that little bit of red from pimento. Then we sprinkle the other “plain” ones with paprika. We dont mess with the recipe..they are so good, being simply made. I’m sure my Grandma must have taught my Mom how to make them. She would have never tasted them before…now we make them every year..a few times a year.

This is one of these classic appetizers that is timeless and liked by most everyone. You can’t go wrong with including these at a party or get-together.

Michelle — March 22, 2016 @ 9:13 am Reply

I’m on deviled egg duty this Easter, so I’ve been searching out recipes for something delicious (usually my filling is just mayo & a little yellow mustard with maybe some finely grated onion). I think I’m going to use your recipe, but was wondering what the vinegar does to the filling. I’m a little worried about using it as my husband always seems to “sniff it out” . . . maybe I could use a little less than the 1/2 t. called for?

Valerie — October 9, 2014 @ 2:18 pm Reply

I’m new to your blog and this is the first recipe I’ve made of yours. These eggs are absolutely delicious! I think the best I’ve ever had, and people have bragged on my deviled eggs before. ;) I got this tip from a cousin. Instead of mashing your yolk mixture, try whipping it with a handheld mixer. Makes for a really creamy filling. Looking forward to trying a lot more recipes from here!!

Schiavi — April 20, 2014 @ 11:44 am Reply

This is the tastiest deviled egg recipe ever. Even If I only use 2 eggs its adaptable and delicious.

Nancy — July 13, 2013 @ 4:45 pm Reply

Thanks for this easy recipe!!! Just made it today and it was really good!!! I didn’t have sour cream so I just added more mayo. Still good.

Kathy H — April 6, 2013 @ 8:08 pm Reply

Just made these and they are the best recipe I’ve ever tried for deviled eggs! Thanks!!!

RisaG — May 17, 2011 @ 2:13 pm Reply

I love deviled eggs. I didn’t like them for most of my life. Then when I turned 42 something happened. My tastes changed and all of a sudden I loved hard boiled eggs and anything made with them. I was at a birthday party and there was a tray of deviled eggs. I ate 3 of them. I asked the hostess for more and she said she made one platter of them for every party. I told her she should make several, the way those things go so fast. I also asked for her recipe and she said “it is the usual recipe, nothing special.” They were special to me. I had never had them before and I was hooked. Now I make them once in awhile. I love them. These look good enough to eat through the monitor.

Wow these bring back such wonderful childhood memories . Well done one making the top 9! :)

Barbara — April 25, 2011 @ 2:05 am Reply

Very good! According to everyone, the best deviled eggs I have ever made.

You added sour cream? What a great idea. I bet it makes the egg filing extra creamy.

nana — April 23, 2011 @ 2:37 pm Reply

A good substitute for mayo is sour cream. I once used in a pinch a big dollop of french onion chip dip and it worked out great.

My favorite snack!

I love these!

Congrats on the Top 9! Your deviled eggs look delicious, great photo, too!

Is there anything you could use to substitute mayo? Just curious. We’re a no mayo house. Cute eggs! Great picture!

Lisa @ Tarte du Jour — April 21, 2011 @ 8:57 am Reply

Mmmm … everyone loves deviled eggs… they are always the first to go at a party! Yours look so creamy and luscious. I agree, I’m not a big fan of paprika either.

Joy — April 20, 2011 @ 5:32 pm Reply

I didn’t eat deviled eggs until I was pregnant with my daughter. Now, I love them but haven’t tried making my own. I’m adding this recipe to my Easter menu!

Aleida — April 20, 2011 @ 3:23 pm Reply

My friend introduced me to deviled eggs about a year ago – I had no idea what I had been missing all of these years! We’re Puerto Rican so my family doesn’t really ever make them. I’m hoping that I can change that since deviled eggs are just too yummy to ignore.

Molly @ Toffee Bits and Chocolate Chips — April 20, 2011 @ 12:30 pm Reply

yum! I feel like deviled eggs are so unique to each family. For ours we always put a sprinkle of cayenne on top. The recipe was my grandmother’s specialty and we always had to have them for Easter.

Jennifer O. Romeo and Mae — April 20, 2011 @ 10:42 am Reply

I’ll have to try this! I’ve never made it with anything other than mayo and mustard.

RavieNomNoms — April 20, 2011 @ 9:49 am Reply

I could seriously eat a dozen deviled eggs to myself. This looks great!

Thanks for the nice recipe — I look forward to sampling it with some of our holiday hard cooked eggs.

Adding white vinegar is a great idea!

Dishes of Mrs. Fish — April 19, 2011 @ 10:35 pm Reply

Love Deviled Eggs!

I have started to diversify my egg recipes getting ready for National Egg Salad Week (the week after Easter). I have found some inside out versions and even one that looks like a twice baked potato. It may mean that I will finally have my fill… but I have one of the cute plates from my great grandmother… and a take out one from a local grocery store for less formal occasions, :-)

I crave deviled eggs for the entire week before Easter! The little bit of vinegar is a great addition.

Viv — April 19, 2011 @ 7:16 pm Reply

Add a teaspoon of horseradish for a really tangy devilled egg!

The Café Sucré Farine — April 19, 2011 @ 5:21 pm Reply

You make even plain old deviled eggs look beautiful! Deviled eggs make me think of picnics and celebrations and summer! I’m ready! Thanks for a great sounding recipe and the tips also.

Katrina @ In Katrina's Kitchen — April 19, 2011 @ 4:56 pm Reply

I confess that deviled eggs are a weakness of mine! I can put away a few of these easily!! Yum! ♥- Katrina

The only good deviled eggs are the ones without pickles or pickle relish! I should have known that Cook’s Illustrated was smart enough to realize that :)

I could have deviled eggs forever….