This is the BEST Classic Deviled Eggs recipe with relish, mustard, mayonnaise, and a little paprika on top. A great addition to Easter dinner and summer potlucks!

Classic Deviled Eggs appetizers
Classic Deviled Eggs Recipe

This Deviled Eggs recipe is a traditional southern recipe that my you’ll find at every summer picnic, potluck, football party, and of course, Easter dinner. After all what better way to use up all of those pretty Easter eggs than making a big batch of classic deviled eggs?

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platter of Classic Deviled Eggs

What is in Deviled Eggs?

The southern ingredient that makes this the BEST classic deviled eggs recipe is the addition of a little sweet pickle relish. Just a tablespoon adds just the right amount of sweetness to balance out the tangy vinegar flavor of the mustard.

Perfectly cooked eggs yolk, mayonnaise, mustard, and sweet relish are blended together with a little salt to taste. This creamy mixture is then piped into the egg white halves and sprinkled with a little sweet paprika.

The thing about deviled eggs is that there really is no right or wrong way to make them. Sometimes I add a little more mustard to mine because I like that tangy flavor, some people like them a little sweeter so they add more pickle relish.

It’s all up to you, just make sure you watch the consistency as you add anything extra because you don’t want the yolk mixture to be too wet or it won’t hold it’s shape when it is piped.

Get creative! Classic deviled eggs are always amazing but you can also give them your own spin like we did with our Shrimp Cocktail Deviled Eggs, Bacon Sriracha Avocado Deviled Eggs, and Mississippi Sin Deviled Eggs.

easy Classic Deviled Eggs make ahead

Trick to Smooth, Creamy Deviled Eggs:

To get smooth, creamy, deviled eggs with no lumps use an immersion blender to combine all of your filling ingredients. Melinda taught me this little trick and I love it!

Don’t worry though, if you don’t have a blender it’s perfectly fine to mix everything together with a spoon, they taste just as good 😉

How Far in Advance Can I Make Deviled Eggs?

The great thing about this Classic Deviled Eggs recipe is that you can make it ahead of time. That makes it the perfect party food! To make deviled eggs ahead follow these instructions:

  1. Boil and peel the eggs up to 3 days ahead of time.
  2. The day before the party cut your eggs in half, remove the yolks, and place your egg halves in a sealed container. Mix in your other ingredients with the yolks and place the mixture in a sealed container.
  3. On the day of the party fill the eggs halves with the yolk mixture and serve.

Tip: If you’re taking deviled eggs to a party transport the eggs halves in a container and place the egg yolk mixture in a gallon freezer bag. When you get to the party snip off the corner of the freezer bag and pipe the mixture into the egg halves.

If you want to make your deviled eggs and have them assembled before getting to the party use this deviled egg carrier to get them there safely!

Easter menu with Classic Deviled Eggs

What to Serve with Deviled Eggs

CLASSIC DEVILED EGGS RECIPE
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Servings: 24
Prep Time: 15 mins

Classic Deviled Eggs Recipe

This is the BEST Classic Deviled Eggs recipe with relish, mustard, mayonnaise, and a little paprika on top. A great addition to Easter dinner and summer potlucks!
Classic Deviled Eggs appetizers
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Ingredients

  • 12 Hard-boiled eggs, peeled
  • cup Mayonnaise
  • 1 tablespoon Sweet pickle relish
  • 1 tablespoon Mustard
  • ¼ teaspoon Salt
  • Paprika for garnish

Instructions

  • Cut peeled, hard-boiled eggs in half and remove the eggs yolks and placing them in a bowl. Set eggs halves aside.
  • In the bowl with the egg yolks add mayonnaise, sweet pickle relish, mustard, and salt. Stir until smooth and well combined. If you want extra smooth, creamy eggs you can use an immersion blender.
  • Place the yolk mixture in a pastry bag and pipe the filing into each egg half.
  • Sprinkle with a tiny bit of sweet paprika and serve.

Nutrition

Serving: 1deviled egg, Calories: 61kcal, Protein: 3g, Fat: 5g, Saturated Fat: 1g, Cholesterol: 94mg, Sodium: 87mg, Potassium: 31mg, Vitamin A: 2.8%, Calcium: 1.3%, Iron: 1.7%
Nutrition Disclaimer: We are not certified nutritionists. Nutrition facts are an estimate and are provided as a courtesy. They are generated by an online API which recognizes ingredient names and amounts and makes calculations based on the serving size. Results may vary.
Author: Kat Jeter & Melinda Caldwell
Course: Appetizer, Side
Cuisine: American
Keyword: classic deviled eggs, deviled eggs with relish, southern deviled eggs recipe