These classic deviled eggs are a family favorite, and they are perfect to serve with your Easter dinner.
There are many versions of deviled eggs floating around out there. But I am a purist when it comes to this dish. I like them just how my mom used to make them growing up – with mayo, sweet pickle relish and a sprinkle of paprika for garnish.
Y’all know I am all about making tweaks to things to make them healthier. Yes, I will sub a little Greek yogurt here or there, etc.
But in all honesty some recipes should not be messed with! For example, these classic deviled eggs fit into my do-not-edit category. I have tried them with Greek yogurt, and I was not pleased. So this recipe hereby shall remain in its original form.
After taking a look at the nutritional content, though, the original version is not to shabby on its own. So as they say: if it ain’t broke…don’t try to fix it!
Side note: it is so funny to me how much Conventional Nutritional Recommendations change over the years. For years we were told to skip the yolks and eat only egg whites. Now we are hearing that the most nutritious part of an egg is…wait for it…the YOLK.
Also I remember all the years I suffered through the fat free mayo phase…YUCK. I can. not. handle that stuff. No offense to any of you who like it. (In fact, feel free to use it in this recipe!) But may I recommend the full fat version. I used Hellmann’s Olive Oil mayo for this recipe, but feel free to use any brand you like.
I don’t know how it is in other parts of the country, but here in the deep south people are pretty set in their ways when it comes to their preferred brand of mayo. You’ve got your Miracle Whip people (I am not a fan) who like a sweeter mayo. And then you have you Hellmann’s and Duke’s people. And then you have the anti-mayo people who will not touch it with a ten-foot pole!
Tools Used to Make This Recipe
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- Large pot (enough to allow two inches of water above the eggs. I used this 5½ quart multipurpose one.
- Small mixing bowl to mix the filling
- Fork and a spoon
- Serving plate or tray. I used this Arthur Court Deviled Egg Holder that we got as a wedding present.
- My easy peel hardboiled egg method may be helpful to you. Disclaimer: there is no fool proof method for making hard boiled eggs easier to peel. Even food experts say that no method is 100% fool-proof. In this very batch I had two eggs that stuck to the shells pretty bad. But this method works most of the time, and it is the most consistent method I know of.
Classic Deviled Eggs Recipe
Classic Deviled Eggs
- 6 hardboiled eggs peeled (see my easy peel hardboiled egg tutorial)
- 1/4 cup mayonaise
- 2 tablespoons sweet pickle relish
- Pinch of black pepper
- Paprika (optional for garnish)
- Cut the eggs in half with a sharp knife.
- Use a spoon to carefully remove the yolks, and place them in a bowl.
- Add the mayo to the bowl, and use a fork to break down the yolks while mixing in the mayo.
- Stir in the pickle relish and a dash of back pepper.
- Spoon filling back into the egg whites, and sprinkle with paprika for garnish, if desired.
- I like to chill mine for at least an hour or so before serving.
Nutrition information is approximate and was calculated using a nutrition label generator.
I hope you enjoy this recipe! Pin it if it looks good to you.