Classic Deviled Eggs Recipe

Classic Deviled Eggs Recipe

Classic Deviled Eggs Recipe

This is the very first recipe on this blog.  WELCOME!

Today’s recipe is the humble Classic Deviled Eggs Recipe.

Seems pretty easy, but let me just tell you that I’ve had a lot of really bad Deviled Eggs.  Ugh.  I think there are two main things that make them all wrong for me.

First, people overdo it with the vinegar.  You will find that most classic recipes add vinegar.  You do need acid to cut the richness, but there is already vinegar in the mustard.  So, I like to add lemon juice as additional acid, instead of more vinegar.  I like vinegar as a seasoning, and not a dominate taste!

Classic Deviled Eggs RecipeSecond, and this is how to make a Deviled Egg inedible to me…using Miracle Whip instead of Mayonnaise.  Oh, oh, oh…ewwww.

And, I really don’t care for the Paprika on top.  Someone just added that for color.  I don’t like it.

If you need a trick for easy peeling, here is my Easy Way to Peel a Hard Boiled Egg.

So this recipe is MY ultimate Classic Deviled Eggs.  You should experiment to get yours to taste heavenly to you!Classic Deviled Eggs Recipes

Classic Deviled Eggs Recipe

Classic Deviled Eggs Recipe


  • 12 eggs
  • 2/3 cup mayo
  • 1 t. mustard
  • 1/2 t. salt
  • Dash of lemon juice


  1. Hard-Boil 12 eggs. Put eggs in pan, cover with cold water. Put on stove and heat to boiling. After it comes to a boil, set a timer for 15 minutes.
  2. Peel Eggs (see Notes above)
  3. Cut Eggs in half long ways or short way. If you do it like in the picture, you need do also cut just a sliver off the bottom of the halves to get them to sit upright.
  4. Remove the hard egg yolk.
  5. In a medium mixing bowl, mix all the ingredients and use an electric mixer to mix until smooth.
  6. Taste!
  7. Adjust seasonings for your own taste!
  8. Pipe filling into hard egg whites.


Peeling eggs cleanly can be difficult. After hard-boiling, I like to crack each egg a few times and then put them in a cold water bath to soak for 10 minutes. This loosens up the shell and makes peeling easier!


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  1. I completely agree with you on the mayo instead of Miracle Whip! Ugh! I also cringe when there is pickle relish in them. This is the perfect recipe and how I’ve always made them.

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