Classic deviled eggs are a favorite at most parties. They don’t cost much to make and most people enjoy them. In this recipe, the yolk filling features a slight twist. Keep on reading to find out what it is!Jump to Recipe
This post is all about the best classic deviled eggs recipe. The filling has a secret ingredient that makes these deviled eggs rich, creamy and irresistable. A guaranteed crowd-pleasing appetizer!
If I’m at a party and one of the appetizers is deviled eggs, nothing is going to stop me from reaching for these a few too many times. Anyone else find deviled eggs to be addicting like I do?
We can find a million deviled egg recipes on the web these days. It’s fun to see how others make theirs. If you want to try a new deviled egg recipe, there’s practically too many out there to choose from. It’s a real thing. Having options sounds great, but when there’s too many of them it just gets overwhelming. Studies have actually shown that when people are given too many options, they will default to the basics.
And it’s so true. When I can’t pick a new deviled egg recipe to try, I revert back to the simple choice. A classic deviled egg.
Nothing against the other varieties of deviled eggs, there’s just something already so great about the classics. Although this recipe has a “twist” to it, it is so darn similar to the classic ones!
Here’s How To Make Classic Deviled Eggs
To put it simply, it really only takes two main steps to make these.
- Hard boil the eggs. You need eggs that are cooled and hard boiled. The yolks will be used for the filling of the deviled eggs and the egg whites will serve as the medium for our filling.
- Devil the eggs. Once the eggs are cooled enough to handle, you’ll make the filling and pipe it into the egg whites.
Tips for Making Deviled Eggs:
- Be sure to fully boil the eggs. Anyone else get tripped up on how to perfectly boil eggs? I wish eggs were like pasta. If they could just float to the top of the water when they’re done, that would make things easy. Since that’s not the case for eggs, a general rule of thumb is to do 3 minutes in boiling water per egg. Take the number of eggs you’re boiling and multiply it by 3 to get the total amount of time needed to boil them. For this recipe, we’re using 8 eggs. That means: (8 eggs x 3 min = 24 min).
- Use a ziplock bag to pipe in the filling. This is one of my favorite kitchen hacks that can be used for many recipes. If you don’t have the fancy piping bags and tips, cutting the tip off a corner of a baggie will work just as good! Of course this step isn’t required, but swirling the filling is more fun (and looks prettier) than scooping in it I think 🙂
- Using honey dijon mustard vs regular mustard. Yep, you guessed it. This is my secret twist! I find that dijon mustard is less vinegary than regular yellow mustard. It’s also a little better on the breath, if you ask me. The addition of honey in the dijon mustard is the real secret here. It will produce the perfect balance of sweet and tangy which is just what we want.
Laying Down The Facts
Below are a few things you might be wondering about deviled eggs and I’ve got answers.
- What makes a deviled egg deviled? I’ve heard two different reasons. The first reason comes from the 1700’s when “deviled” foods referred to something that was zesty or spicy. The other meaning behind the “deviled” aspect comes from the dustig of paprika or chili powder on top. It’s thought to be the devil’s dust.
- How long do they last? Deviled eggs should be kept in the refrigerator after preparing, if not being served immediately. Any leftovers should be stored covered in the fridge for at most 2 days. Deviled eggs are perishable and tend to go bad after 2 days.
- Can I make these ahead of time? I recommend waiting until the last possible minute to make these. Although they will be fine to consume the next day after fully assembling, they are best fresh. I’ve found boiling the eggs the day before serving them works great. This will allow them to chill in the fridge and still be fresh the next day. Once the eggs are hard boiled, the assembly steps are quick.
What’s the Twist?
You probably guessed it already… honey dijon mustard! A classic deviled egg recipe tends to have yellow mustard, and instead, this recipe adds a touch of sweetness with honey dijon. I used French’s Honey Dijon Mustard and it seriously is the best!
If you’re interested in another recipe with this honey dijon mustard, check out the one below
#1 Tip To Make The BEST Deviled Eggs
It’s all in the presentation! If you don’t have an egg tray to plate these on, you are missing out! It not only looks beautiful, but it also serves a functional purpose of keeping the eggs from sliding around or tipping over. There’s many types of deviled egg trays out there but the one I highly recommend you always have on hand is one that can be easily transported and tossed away. I get mine from the dollar store and use these when I attend a party as a guest. They’re cheap and get the job done!
If you made this recipe, I’d love to know how it went by leaving a comment down below!
Classic Deviled Eggs With A Twist
- 8 eggs
- 4 tbsp mayonnaise
- 1 heaping tbsp honey dijon mustard
- 2.5 tsp apple cider vinegar
- 1 tsp ground mustard dry
- salt + pepper to taste
- paprika for dusting
Hard Boil Eggs
- Bring a large pot of water to a boil
- Once water is boiling, carefully add in the eggs with a spoon
- Let the eggs boil for 24 minutes (each egg takes 3 minutes to boil)
- Remove from water after 24 minutes and place eggs in large bowl of ice water to cool
Devil the Eggs
- Peel shells from eggs and cut in half lengthwise. Remove yolks and set in a small-medium bowl.
- Mash the yolks with a fork and then add in the mayo, honey dijon, apple cider vinegar, mustard powder, and salt + pepper. Mix together until smooth.
- Spoon the yolk filling into a sandwich sized ziplock bag (don't seal the bag) and use to pipe the filling. Cut a tip off the bottom corner of the bag and begin pipping into each egg, creating a swirl in each.
- Dust with paprika. Serve immediately. Store covered in the fridge for at most 2 days.
- You can hard boil the eggs the night before and store in the fridge until ready to prepare. This will save you time the day of!
- Deviled eggs should generally remain chilled as much as possible. If there are any leftovers that had been sitting out for hours, I recommend tossing them instead of putting them in the fridge to have the next day.