Deviled eggs are such a classic side dish to take to picnics, barbeques, graduation parties, family reunions, potlucks or any family gathering. They’re perfect to have any time for a snack, too, for a little bit of protein. This is the BEST classic deviled egg recipe that is creamy and full of flavor!

 

The BEST Classic Deviled Egg Recipe

 

 

 

 

I love to take these classic deviled eggs to holiday parties along with this Instant Pot Cranberry Sauce, yum!

 

 

First, we need to start with prepared hardboiled eggs. In my opinion, the easiest way to get the perfect hardboiled eggs is in the instant pot. See how to make them here. 

The 6-quart instant pot seems to be the perfect size and I love all the different features! It’s their best-selling model and great for families.

 

 

 

 

Don’t have an instant pot? Here are tips to make hardboiled eggs on the stove.

 

 

 

 

 

 

(scroll to the end for the entire recipe)

 

After preparing the hard boiled eggs, cut the eggs in half lengthwise and scoop out the yolks.

 

 

In a mixing bowl, mash the yolks with a fork until you have fine crumbs.

 

 

Add the mayo, mustard, black pepper, dry mustard, dry dill, salt and relish.

 

 

Combine until smooth.

 

 

Fill the eggs with the filling. Finish off by sprinkling with paprika.

 

 

 

 

 

 

 

These deviled eggs are easy to make ahead of time and need to be stored in the fridge until ready to eat. I like to make them the day or night before I need them and then they’re ready to go for the picnic or potluck or whatever the next day. 

 

 

 

 

The BEST Classic Deviled Egg Recipe

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Ingredients

• 1 dozen eggs
• 1/2 cup mayo, plus *1-2 Tbsp. (more or less for creaminess)
• 2 tsp. mustard
• 1/8 tsp. black pepper
• 1/4 tsp. dry mustard
• 1/2 tsp. dry dill weed
• 1/8 tsp. salt
• 2 Tbsp. pickle relish
• paprika

Instructions

1. Hard boil the dozen eggs. (see how here)
2. Cut the eggs in half lengthwise.
3. Scoop out the egg yolks.
4. In a mixing bowl, mash the egg yolks with a fork until they are fine crumbs.
5. Add the mayo, mustard, black pepper, dry mustard, dry dill weed, salt and relish.
6. Mix until completely combined.
7. Fill the eggs with the filling.
8. Sprinkle with paprika.
9. Refrigerate until chilled.

 

:: PIN IT NOW FOR LATER ::

 

 

 

CHECK OUT SOME MORE OF OUR RECIPES HERE

 

We love this family favorite!