Classic Deviled Eggs
This recipe for classic deviled eggs is my go-to whenever I’m entertaining. It is a low-carb appetizer — only one gram of carbohydrates — that is rich and delicious. You’ll feel like you are cheating with each egg you pop in your mouth. I’ll bet you can’t stop at just one.
Classic Deviled Eggs Recipe
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This classic deviled eggs recipe is a staple in any party buffet. Serve it when you have family or friends over for the holidays or bring it to your next potluck.
I love this recipe because it tastes delicious. However, it’s also really easy to make. I mean, you cannot boil eggs wrong. Even if you crack a few, as long as they stay in boiling water long enough, you can still salvage them.
Ingredients in deviled eggs
- Eggs.
- Mayonnaise or Miracle Whip.
- Kosher salt.
- Worcestershire sauce.
- Mustard (yellow or brown).
- Black pepper.
- Paprika to taste.
Instructions
You have two ways to get the eggs to a hard boiled state. One, you can follow the instructions below for a traditional egg boil. Or, two, you can make boiled eggs in the air fryer.
Hard boiling eggs
Start by placing the eggs in a medium-sized pan or Dutch oven. Pro tip: if you’re cooking more than a dozen eggs, opt for a frying pan so the eggs can lay in a single layer. Fill the pan with cold water, ensuring the eggs are covered by at least ½ inch of water.
Next, set the pan on the stove and heat it on high until the water reaches a boil. Once the water is boiling, cover the pot, turn the heat off, and let the eggs sit for 12 minutes for a hard boil.
After that, it’s time to transfer the eggs from the pot into an ice bath. I like to use a mesh strainer for this. To create an ice bath, fill a bowl with water and add ice cubes. Let the eggs sit in the ice bath for about 10 minutes or until they’re cool enough to handle easily. This step helps stop the cooking process and makes peeling easier later on.
Prepping eggs for deviling
Start by peeling the eggs and cutting them lengthwise. Next, scoop out the yolks using a spoon.
In a bowl, combine the yolks with mayonnaise, mustard, Worcestershire sauce, black pepper, and salt. Mix everything thoroughly with a fork until smooth.
Spoon the yolk mixture back into the egg whites using a small spoon. If you’re feeling a bit fancy, you can use a pastry bag with a decorative tip for a nicer presentation.
Finally, sprinkle the filled eggs with paprika to taste. This adds a pop of color and a bit of flavor to your dish!
Storing deviled eggs
If you plan on making deviled eggs regularly and need to store leftovers, I recommend investing in a special storage container for them. Look for one with compartments to keep the eggs secure and prevent them from sliding around. I personally like one available at Target. While it’s designed primarily for transporting deviled eggs to parties, it works great for storing them at home too. It’s a handy solution that keeps your eggs safe and makes it easy to take them wherever you go!
The link I’m sharing for this container is an affiliate link, which means we get a small commission if you click through and shop. There is no cost to you. Here is that link to the deviled egg container at Target.
Notes
When scooping out the yolks for these classic deviled eggs, try to use the smallest spoon possible. I’ve found that a teaspoon—literally a measuring spoon in teaspoon size—works best for getting the yolk out without damaging the cooked egg whites.
Also, while making this recipe, I accidentally grabbed spicy brown mustard instead of regular mustard. This batch had an extra zing, if you know what I mean. Because of that, I probably could have skipped the Worcestershire sauce altogether.
If you prefer a milder flavor when making my classic deviled eggs, go with yellow mustard. If you end up with spicy brown mustard, just leave out the Worcestershire sauce. Next time, I might experiment with horseradish mustard to see how that turns out. If I do, I’ll definitely skip the Worcestershire!
Want a twist on traditional deviled eggs? Try this recipe for Bloody Mary deviled eggs. They feature Old Bay, are a bit spicy and are still considered to be low carb.
Classic Deviled Eggs
Ingredients
- 6 eggs large or extra large
- 2 heaping tbsp Miracle Whip substitute mayonnaise if you'd like
- ½ tsp Kosher salt
- ½ tsp Worcestershire sauce
- 1 tsp mustard yellow or brown
- ⅛ tsp black pepper
- paprika to taste
Instructions
- Place eggs in a medium sized pan or dutch oven.
- Cover them by at least 1/2 inch with cold water.
- Place the pan on the stove and heat on high until the water comes to a boil. When the water comes to a full boil, cover the pot, turn the heat off and let the eggs sit for 12 minutes for a hard boil.
- Fill a bowl with ice water, enough to cover the eggs.
- Use a strainer to move the eggs from the pot into the ice bath. Let eggs rest in the ice bath for about 10 minutes or until they are cool enough to handle easily
- Peel the eggs and cut them lengthwise.
- Remove the yolks and place then in in a bowl with the mayonnaise, mustard, Worcestershire sauce, black pepper and salt. Mix thoroughly with a fork.
- Spoon the yolk mixture back into the eggs. If you want to be fancy, use a pastry bag with a decorative tip.
- Sprinkle with paprika to taste.