Whether you're hosting Easter brunch, a summer BBQ, or just want a nostalgic bite from your childhood—my mom’s classic Southern deviled egg recipe belongs on your table!
These creamy, tangy bites have been part of our holiday spread for over 20 years, and they never last more than a few minutes. If you’ve ever wondered how to make deviled eggs that actually get compliments, you’re in for a treat!
Jump to:
- Why this is the creamiest deviled egg recipe you'll ever try
- What you’ll need: ingredients
- Step-by-step guide to making deviled eggs
- Watch Mom making deviled eggs on YouTube
- Essential tools for this recipe
- Frequently asked questions (FAQ’s)
- 🥄 Mom’s Secret tips
- Common mistakes
- Creative variations to try
- How to store leftovers
- More recipes you’ll love
- Delicious pairings: what to serve with
- Mom's Deviled Egg Recipe
Why this is the creamiest deviled egg recipe you'll ever try
When it comes to deviled eggs, it's all about the perfect balance of flavors and textures! Trust me, these deviled eggs hit all the right notes. My mom has made this same recipe for 20 years or more, so you can rest assured that it's kitchen-tested and family-approved!
There are never leftovers. Never!!!
What you’ll need: ingredients
Please refer to the printable recipe card at the bottom of this post for the exact measurements.
- Hard-boiled eggs - boil the eggs for 10 minutes and remove from heat. Allow to sit in the water for 5-7 minutes before removing for the ideal boiled egg.
- Mayonnaise - full fat mayo is best. I do not recommend Miracle Whip for this recipe either.
- Classic yellow mustard - not dijon muard or whole grain, stick with the basics.
- Salt and pepper for seasoning.
- Paprika and minced chives.
Step-by-step guide to making deviled eggs
This is an overview; for detailed instructions, scroll down to the bottom! Don't forget to click on each photo to blow them up for a full view.
Mash the egg yolks with a fork and add the mustard, mayo, salt and pepper.
Mix together until creamy.
Generously fill each egg white with the deviled egg mixture.
Decorate with paprika and sliced chives.
Watch Mom making deviled eggs on YouTube
Click on the image to watch Mom and I make deviled eggs with mustard and mayo from start to finish (with extra tips)!
Be sure to subscribe to my YouTube Channel. You'll be notified each time I share a new video!
Essential tools for this recipe
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Frequently asked questions (FAQ’s)
It’s absolutely okay to make deviled eggs the day before! Prepping them ahead will save you time in the kitchen, especially if you're hosting a gathering.
Use a small dab of filling under each half to anchor them in place. Works like a charm for party trays!
Smash the yolks until completely crumbled and use a touch more mayo for that silky texture. Mmmm!!!!
The term deviled dates back to the 18th century and traditionally refers to spicy foods. While deviled eggs are not always spicy, the name has stuck over the years due to the bold flavors typically found in the filling.
🥄 Mom’s Secret tips
She always boils an extra egg just to make sure the filling is extra fluffy. That’s why these never feel skimpy!
- Mom uses a fork to smash up the yolks; however, a potato masher or a whisk work well also.
- A piping bag makes filling the egg white halves super easy, and so pretty, but mom just a spoon. It does a great job!
Common mistakes
Even a simple recipe like deviled eggs can go sideways if you're not careful. Here are the top mistakes to watch out for—and how to dodge them like a kitchen pro!
- Not seasoning enough (yolks can handle more salt than you think!).
- Skimping on the filling (be generous!).
- Overcooking the eggs (When the yolks turn greenish-gray and the whites get rubbery, it means they've been boiled too long.) Stick to a 10-12 minute boil, then cool them quickly in an ice bath for perfectly tender eggs every time.
Creative variations to try
- Add a dash of sriracha or a sprinkle of cayenne pepper to the filling for a touch of heat.
- Cooked bacon pieces sprinkled on top can add smoky and salty flavors along with a satisfying crunch.
- Mix in a bit of finely chopped dill pickle or relish for a tangy kick.
How to store leftovers
Refrigerate - Store them in an airtight container for 2-3 days. If you have them on a serving platter, make sure that you cover them tightly with plastic wrap to keep them fresh.
Eat and enjoy, because freezing isn't an option. But seriously... it's not like we ever have leftovers!
More recipes you’ll love
Do you love deviled eggs as much as I do? This Deviled Egg Pasta Salad and the Deviled Egg Potato Salad - both are crowd favorites!
But, if it's eggs in general that you love, you don't want to miss this Air Fryer Boiled Eggs recipe or these Air Fryer Fried Eggs.
Delicious pairings: what to serve with
My mom makes her famous deviled eggs for all our holiday meals., so of course, we always think of serving them with holiday favorites such as:
Mom's deviled eggs are a holiday table stable for me; it's not a meal without them! What is one food that you feel should be on the table for every holiday?
Mom's Deviled Egg Recipe
Ingredients
- 9 cold hard-boiled eggs Boil them the day before and refrigerate overnight.
- ⅓ cup mayonnaise
- 1 tablespoon plus 1 ½ teaspoons of yellow mustard
- ¼ teaspoon salt
- ¼ teaspoon pepper
- optional garnish - a sprinkle of paprika and about 2 teaspoons minced chives.
Instructions
- Hard boil the eggs, drain and refrigerate overnight. You want the eggs to be cold.
- Peel the eggs and slice them in half. Place the yolks in a small bowl. Set the whites aside.
- Mash the egg yolks well. Take an extra minute, you'll want the filling to be creamy (not lumpy).
- Add the mayonnaise and mustard to mashed egg yolks. Season with salt and pepper.
- Cream together all of the ingredients. Taste and check seasonings. Add more salt, pepper or mustard to taste.
- Use a spoon or a piping bag to fill the egg whites with the creamy deviled egg mixture. Be generous with the filling. It's better to make one less than be skimpy on the filling. It's the best part!
- You'll finish with 16-17 halves. Finish the deviled eggs with a sprinkle of paprika and/or chives. It makes them look super fancy!
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