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Our easy deviled eggs are a quick finger food with a smooth and creamy filling paired with bits of sweet onion and crunchy dill pickle.
Easy deviled eggs are a big staple in Southern cooking in our household. They’re at most family picnics, get-togethers, and potlucks. I remember when my son was about two years old and tasted a deviled egg for the first time and he loved it. With that kind of endorsement, I can’t think of a better recipe to share with you today. Because, if a picky toddler loves them, how can you go wrong.
John started making this recipe a long time ago for Thanksgiving dinners and it has been a go-to dish all these years. It was a modified version of my father-in-law’s deviled eggs. A lot of John’s offerings were inspired by his father and grandmother. They never fail and are always a hit. How can you go wrong, right? John and I can’t wait for you to try our easy deviled eggs recipe and hope you love them as much as we do.
How to Make Easy Deviled Eggs:
- First, place 6 eggs in a pan of cold water. The water should cover the eggs by an inch. You could add some salt if you wish or not.
- Next, bring the water to a rolling boil and shut the heat off. Don’t worry about letting them boil for additional time, they will finish cooking while sitting in the hot water.
- Then, cover the eggs and set a timer for 10 minutes. That’s plenty of time for the eggs to hard-boil.
- Afterward, when the 10 minutes have passed, remove the eggs from the water and place them in a bowl of cold water or an ice bath for an additional 5 minutes.
- Last, remove the eggs from the cold water and peel completely taking care not to gouge the egg whites. Otherwise, your easy deviled eggs won’t look so pretty.
Make the Filling:
- First, cut the eggs in half lengthwise and carefully scoop out the yolks to place in a medium bowl. Be careful, because they might be hot in the middle.
- Next, add the diced onions and pickles. A food processor or simple chopper will make this step a breeze.
- Then, combine the Dijon mustard, mayonnaise, salt and pepper with the yolks, onion, and pickle. Once again, toss everything in one bowl and mix.
- Last, use a fork to combine the mixture until a smooth, creamy filling comes together. We prefer a fork for this step, but feel free to use whatever you like to mix the ingredients.
- First, fill a pastry bag or decorating kit with the yolk filling. If you don’t have either or just don’t want the mess, then feel free to use a spoon.
- Next, fill half an egg with the mixture. John or I usually fill them until they are about a half-inch above the egg white.
- Then, repeat the process with the remaining yolk mixture until all of it is used. However, if you don’t use all the mixture, that’s okay. It makes a great sandwich filling.
- Last, garnish the easy deviled eggs with paprika for color and flavor. On the other hand, you could use cayenne powder for a real kick on the taste buds.
Tips for Easy Deviled Eggs:
- Feel free to make these eggs without mayo by substituting Miracle Whip for a tangy kick.
- For a smoky, spicy flavor consider making our easy deviled eggs with bacon and cayenne pepper.
- If you don’t want to deal with dicing pickles, then simply make your deviled eggs with relish.
Easy Deviled Eggs
- 6 Large Eggs (hard-boiled)
- 1/4 Cup White Onion (finely chopped)
- 1/4 Cup Dill Pickle (finely chopped)
- 1 Tablespoon Dijon mustard
- 1/4 Teaspoon Salt
- 1/4 Teaspoon Black Pepper
- Paprika for garnish
- 3 Tablespoons Mayonnaise
Making the Hard Boiled Eggs
- First, place 6 eggs in a pan of cold water. The water should cover the eggs by an inch.
- Next, bring the water to a rolling boil and shut the heat off.
- Then, cover the eggs and set a timer for 10 minutes.
- Afterward, when the 10 minutes have passed, remove the eggs from the water and place in a bowl of cold water or an ice bath for an additional 5 minutes.
- Last, remove the eggs from the cold water and peel completely taking care not to gouge the egg whites.
Making the Filling
- First, cut boiled and shelled eggs lengthwise and remove yolks. Place them in a medium bowl.
- Next, add onion, mayonnaise, pickle, mustard, salt, and pepper to yolks. Using a fork combine until creamy filling forms.
- Then, using a pastry bag or decorating kit, fill each egg white with the yolk mixture.
- Last, garnish with paprika and serve. Store any leftovers in your fridge.