Mom's Deviled Egg Recipe

A deviled egg dish up on a spoon. It's topped with paprika and sliced chives.

Mom's Deviled Egg Recipe

Whether you're hosting a holiday dinner, potluck, or picnic, these tried-and-true deviled eggs are easy to make, easy to love, and guaranteed to impress!

Course Appetizer

Cuisine American

Prep Time 30

Cook Time 10

Total Time 40

Servings deviled eggs

Calories 135kcal

Author Deb Clark

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!

Video

Notes

Mom’s Trick: She always boils one extra egg—just for the filling. It makes the yolk mixture extra creamy and ensures every egg half is generously stuffed (no stingy scoops here!).

Storage

Leftovers should be stored 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!

Nutrition