Mom’s Easy Classic Deviled Eggs Recipe is a perfect Finger Food for Parties, Holidays, or any type of gathering.
They are a tasty treat around Easter because really, what do you do with all those Hard Boiled Eggs once they are found?
The key to a delicious Deviled Egg is to start with a high-quality egg. My personal favorite egg to use is Eggland’s Best they have 25% less saturated fat and are healthier for your family.
My personal preference is to use X-Large Eggs but if you find a sale on Large Eggs that will work also.
To get your eggs a Perfect Hard Boiled Eggs for Deviled Eggs I use a Food Steamer to cook them. It’s so easy to use and it takes the guessing work out of whether the eggs are done or not. For complete instructions on Steaming Hard Boiled Eggs check it out here.
Easy Deviled Eggs Recipe
We always start with the basic Deviled Egg ingredients and then add more flavor with other ingredients.
Such as a Hot Sauce or Bacon are our two favorites to add but here are some other ideas:
- Avocado and Lemon
- Relish and Ham
- Chives and Onion
- Honey Dijon
- Ranch Dressing
- Roasted Red Peppers
The possibilities really depend on your taste buds. Be sure to add the ingredients a little at a time so you don’t overdo a good thing. Trust me I have done that and it can really mess things up.
I always start out with the smallest amount first such as a 1 tsp because you can always add more ingredients but you take them out.
Deviled Eggs Recipe with Bacon
I like piping in the yolk mixture for presentation purposes and it’s a little neater and faster to do. It’s so simple to do and you can impress family and friends.
Now that you know how to make Mom’s Easy Classic Deviled Eggs Recipe get creative and experiment with toppings.
Easy Classic Deviled Eggs are great for many occasions, it’s such a simple food to make yet most people don’t think to make them. So at your next potluck or party, you are invited to bring Deviled Eggs and people will talk. Enjoy!!
Easy Classic Deviled Eggs
- 6 X-Large or Large Eggs
- 1 1/2 tbsp Mayonnaise
- 1 tsp Dijon Mustard
- 1 tbsp Sweet Relish
- 1/2 tsp White VInegar
- Salt and Pepper to taste
- Bacon (optional)
- Paprika to Garnish
- 1/2 tsp Horserash
- Steam or Boil Eggs until they are hard boiled
- Once Eggs are Hard Boiled place in a bowl of ice water. This will cool eggs faster and make for easy peeling.
- Peel eggs and cut in halves lengthwise
- Remove yolks and place in a small bowl, Place egg halves on a platter and set aside
- In the yolk bowl mix together all ingredients
- Spoon or use a piping bag to put the mixture in white egg halves
- Optional: Top with Paprika, Olives, Bacon, Chives, etc.