Simple Deviled Eggs Recipe

Simple deviled eggs recipe or stuffed eggs are a great starter for any party, picnic or family reunion. They are posh, tasty and look great on any plate. The perfect choice for your Easter menu.

A white rectangle plate with 4 deviled eggs

The best part is that you can choose any filling you like and decorate them however you like. I like to keep the filling quite simple though. Nothing fancy, just egg yolk, mayonnaise and mustard and season well. And it tastes like nothing else in the world.

When I was a child, my mum used to make deviled eggs quite often, especially in summer time when we used to have our meals outside. And we all loved them. Summers in Romania can be pretty hot with temperatures going up to +40 degrees Celsius in July and August especially.

No one can possibly have any hot meals when you feel like you are going  to melt, so having cold starters, salads or sandwiches is a much better option.

And these cold deviled eggs work wonders. Of course, you can have them anytime, they are fantastic no matter what season.

4 deviled eggs on a white plate

They are also a great starter for Easter, we usually paint eggs red and there are always plenty left.

I have here a lovely recipe for Naturally-dyed Easter eggs, you will love them. So what a better way of using up leftover eggs than these delicious deviled eggs.

How far in advance can I make deviled eggs?

I personally wouldn’t prepare the deviled eggs to far in advance, 2-3 hours maximum. Yes, they taste better cold, but if you leave them too long in the fridge, they won’t look that fresh anymore.

Unless you just boil the eggs, and refrigerate them unpeeled. Then you can refrigerate them up for two days and make the filling before you serve them.

Depending on what kind of mayo you use, it is also a good idea not to have any leftovers. The store-bough mayo is usually safe, as it’s pasteurised, but the home-made one, if made with raw eggs, should be consumed sooner rather than later.

Overhead shot of 3 deviled eggs on a white plate

How do you make deviled eggs?

They might look super posh, and perfect for a fancy party, but they are actually super simple to make.

  • boil the eggs in salted water for at least 15 minutes until the eggs are hard boiled
  • transfer the eggs into iced cold water and allow to cool
  • peel and slice the eggs lengthwise
  • remove the egg yolks, and add them to a bowl together with the mayonnaise, oil, salt, pepper and yellow mustard
  • mix well to combine, then stuff each egg white half with the yolk mixture
  • garnish with paprika powder if you wish

You can use a piping bag with any noozzle of your choice if you’d like the eggs garnished nicely, they do look a lot better.

And sure to impress your guests.

A white rectangle plate with 4 deviled eggs

If you’ve liked my SIMPLE DEVILED EGGS RECIPE or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on FACEBOOK, and PINTEREST to see more delicious food and what I’m getting up to.

5 from 1 vote
A white rectangle plate with 4 deviled eggs
Simple Deviled Eggs Recipe
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
 

Simple deviled eggs or stuffed eggs are a great starter for any party, picnic or family reunion. They are posh, tasty and look great on any plate. 

Course: Appetizer
Cuisine: International
Keyword: easter recipes
Servings: 4 people
Calories: 101 kcal
Author: Daniela Anderson
Ingredients
  • 4 eggs
  • 1 tsp yellow mustard
  • 1 tsp mayonnaise
  • 1 tbsp extra virgin olive oil
  • a pinch of salt
  • a pinch of black pepper
  • paprika to decorate
Instructions
  1. Boil the eggs in salted water for at least 15 minutes until hard.

  2. Drain the water, transfer to a bowl of ice cold water and leave to cool completely.

  3. Remove the shells and cut the eggs lengthwise.

  4. Use a teaspoon to scoop out the egg yolk, then add them to a bowl, add the oil, mayonnaise, mustard and season well with salt and pepper.

  5. Fill each half egg with the mixture, arrange on a plate and dust a bit of paprika over.

  6. Serve chilled from the fridge!

Nutrition Facts
Simple Deviled Eggs Recipe
Amount Per Serving
Calories 101 Calories from Fat 72
% Daily Value*
Total Fat 8g 12%
Saturated Fat 1g 5%
Cholesterol 164mg 55%
Sodium 83mg 3%
Potassium 60mg 2%
Protein 5g 10%
Vitamin A 4.8%
Calcium 2.5%
Iron 4.3%
* Percent Daily Values are based on a 2000 calorie diet.

 

 

 

 

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9 Comments

  • Reply
    Chris
    February 8, 2016 at 12:48 am

    Love the gorgeous fresh look!

  • Reply
    Stacey is Sassy
    February 8, 2016 at 7:50 am

    These look delicious 🙂

    • Reply
      Daniela Apostol
      February 8, 2016 at 9:13 am

      Thank you! I love them, they are really nice 🙂

  • Reply
    Michelle
    February 8, 2016 at 10:37 pm

    These look great! Thanks for sharing 🙂

  • Reply
    Mila
    February 9, 2016 at 3:03 pm

    Such eggs always look so attractive and tasty! 🙂

  • Reply
    15 must-try Easter recipes: appetizers, main courses and desserts
    May 3, 2017 at 10:26 pm

    […] 2.  Classic deviled eggs […]

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