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    Home » Recipes » Snacks » Classic Deviled Eggs

    Modified: May 22, 2025 · Published: Apr 8, 2010 by Angela G. · This post may contain affiliate links.

    Classic Deviled Eggs

    8 shares
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    Deviled eggs make a great snack or appetizer that’s cheap, easy, and feeds a lot of people. The best part about this recipe is that it’s easy enough for kids to make. Made with pickle relish, yellow mustard, and mayo. A classic!

    Classic Deviled Eggs made with pickle relish
    Deviled Eggs with Bacon and Green Onion
    Classic Deviled Eggs
    Deviled Eggs with Paprika and Chives
    Classic Deviled Eggs made with pickle relish
    Deviled Eggs with Bacon and Green Onion
    Classic Deviled Eggs
    Deviled Eggs with Paprika and Chives

    If you're looking for ways to use up hard-boiled eggs from Easter, or just want an easy, filling and popular appetizer — Deviled Eggs will do the job!

    ★ Why You'll Love this Recipe ★

    Deviled eggs make a great snack or appetizer that's cheap, easy, and feeds a lot of people.

    If serving a party, figure 3 finished egg-halves per guest (or 1 ½ eggs per person).

    The best part about this recipe is that these are easy enough for kids to make.

    ★ Tips & FAQs ★

    How to Easily Peel Eggs.

    Yes, there is a secret to peeling hard-boiled eggs without the shell annoyingly getting stuck to the egg! The trick is to bring the water to a boil, then add the eggs.

    This is not as easy as simply adding the eggs and then bringing everything to a boil, however, it's worth it!

    I use a spider strainer to lower 3 eggs as a time into the boiling water. Be careful as water will be hot.

    Do this and following the cooking instructions — boil for 10 minutes, let sit for an additional 10 minutes. Then when you're ready to peel, the shells will slide right off. Frustration-free!

    Garnish Your Eggs

    You can top these eggs with anything your heart desires!

    Some favorite toppings of mine are:

    • Paprika
    • Sliced green onions
    • Bacon or prosciutto
    • Smoked salmon
    • Fresh Parsley
    • Capers
    • Red onion slivers
    • Chives (fresh or dried)

    ★ More Recipes You'll Love ★

    Love eggs?

    Browse all my easy egg recipes

    Looking for easy appetizer ideas?

    Browse all my appetizer recipes

    Classic Deviled Eggs made with pickle relish

    Classic Deviled Eggs

    Author: Angela G.
    Deviled eggs make a great snack or appetizer that’s cheap, easy, and feeds a lot of people. The best part about this recipe is that it’s easy enough for kids to make. Made with pickle relish, yellow mustard, and mayo. A classic!
    5 from 1 review
    Reviews
    Course: Appetizers, Snacks
    Cuisine: American
    Skill Level: Easy
    Prep Time: 10 minutes minutes
    Cook Time: 10 minutes minutes
    Total Time: 20 minutes minutes
    Servings: 12 Servings
    Yield: 36 deviled eggs

    Ingredients 

    • 18 large eggs
    • ½ cup mayo
    • ¼ cup yellow mustard
    • 2 tablespoon pickle relish
    • ¼ teaspoon paprika
    • Fresh parsley for garnish if desired
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    Instructions

    • Bring water to a boil. Carefully add eggs to boiling water.
      Boil eggs for 10 minutes. Let sit for an additional 10 minutes.
    • Peel eggs & cut in half. Remove yolks and set aside in a bowl. Arrange egg-halves on a platter.
    • Mash egg yolks with a fork. Add mayo, mustard, and relish. Mix thoroughly. Spoon yolks into egg halves (a melon scooper works great if you've got one). Sprinkle paprika on top and add a sprig of parsley to each egg.

    Notes

    Eggs will be easy to peel if you add them to boiling water. It can be tricky not to crack them doing this though! I use a strainer to slowly lower a few eggs as a time into the boiling water.

    Nutrition Facts

    Calories: 176kcal | Carbohydrates: 1g | Protein: 10g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 283mg | Sodium: 252mg | Potassium: 115mg | Fiber: 1g | Sugar: 1g | Vitamin A: 422IU | Vitamin C: 1mg | Calcium: 46mg | Iron: 1mg
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