This old fashioned deviled eggs recipe takes me back to my grandmas kitchen. It just wasn't a holiday without them! She made them for Easter, Thanksgiving, Christmas and always had a tray ready for her backyard BBQ's.
They've become a spring time staple in my kitchen too. They are perfect for Easter, potlucks or as a comforting side dish.
I love the subtle crunch from the onion paired with the smooth creamy filling. It makes for an all around simple side dish that always feels special.
Deviled Eggs History
The first known recipe for deviled eggs made with mayonnaise dates all the way back to an 1896 cookbook.
While they are especially popular in the United States, deviled eggs are also popular in Europe and Australia. Each region putting their own spin on this simple side dish.
The term deviled was originally used to describe foods that were highly seasoned with cayenne, pepper or mustard.
By the 1920's deviled eggs had become popular in American homes and haven't lost their charm since. I am yet to meet one person who doesn't like deviled eggs and if company ever came that didn't like them, that just means more for me!
While mayonnaise is the most popular base used today other ingredients can be used instead like butter, salad dressing, sour cream, yogurt or even hollandaise sauce.
No matter how you make them, mustard and a sprinkle of paprika are nearly always invited to the party.
Jump to:
Ingredients
- Large hard boiled eggs- Perfectly boiled eggs with yellow yolks just waiting to be whipped into a velvety filling.
- Mayonnaise- Brings that creaminess to the dish we all love.
- Yellow or white onion- Adds just the right amount of crunch with a hint of onion flavor.
- White sugar- Adds sweetness.
- White vinegar- Brightens the flavor.
- Prepared mustard- Gives a subtle tangy flavor.
- Salt and pepper- Ties everything together.
- Paprika and dried parsley to garnish- Finish it off with a dusting of paprika and a sprinkle of parsley and you've got the perfect recipe that will disappear before everything else.
See recipe card for quantities.
How to make deviled eggs
- In a small bowl add in the mayonnaise, onions, sugar, vinegar, mustard, salt and pepper. Mix.
- Slice eggs in half and remove the yolks. Add the yolks to the mayonnaise mixture and mix.
- Add the egg whites to a serving dish.
- After that add a heaping tsp. of the filling to each egg white. Lastly, top the deviled eggs with paprika and dried parsley.
How long do deviled eggs last in the fridge?
Store the leftover deviled eggs in the fridge for up to 4 days.
Top Tips
- Serve the deviled eggs once they have chilled for at least a couple of hours.
- Use older eggs as they are easier to peel
- Don't over boil the eggs or the yolk will turn green
- Mash the yolks nice and smooth
- Adjust salt and pepper to your liking
- Garnish with bits of bacon if desired
More ways to use boiled eggs
Someone once asked me if I could eat 6 boiled eggs. I said "No way!" Then they asked "What if I mixed them with mayo, mustard, and a few seasonings?" Fine you win. I could easily eat 6 deviled eggs.
If you're looking for more ways to use up boiled eggs, you'll love this classic egg salad sandwich recipe!
Related
Looking for other recipes like this? Try this:
Old Fashioned Deviled Eggs Recipe
Course: AppetizersCuisine: AmericanDifficulty: Easy12
servings15
minutes12
minutesA classic recipe for holidays like Easter
Ingredients
6 hard boiled eggs
¼ cup mayonnaise
2 Tbsp. finely chopped white or yellow onion
1 tsp. white sugar
1 tsp. white vinegar
1 tsp. prepared mustard
⅛ tsp. salt
⅛ tsp. pepper
garnish with paprika and dried parsley
*Optional, you can also add 2 Tbsp. finely chopped red pepper into the filling if you'd like
Directions
- Boil the eggs for 12 minutes. Set a timer as soon as the water starts to boil.
- While the eggs boil add to a small bowl the mayonnaise, onions, sugar, vinegar, mustard, salt and pepper. (Also add the red peppers if you're adding them.) Mix then set aside.
- Once the eggs are finished boiling remove the shells and slice them in half.
- Remove the yolks and add them to the mayonnaise mixture and mix well.
- Add the egg whites to a serving dish. (I add mine to a deep pie dish so I can easily cover them without the cling wrap touching the filling)
- Add 1 heaping tsp. of the filling to each egg white.
- Garnish with paprika and then parsley.
- Cover then place them in the fridge for a few hours to chill before serving.
Notes
- Store them in the fridge for up to 4 days.
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