Traditional Deviled Eggs (without vinegar)
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Deviled Eggs are made with just a few ingredients, making them creamy, irresistible, and delicious. This bite-size egg is not just for big family dinners, they are also a healthy snack and a great appetizer at your next party.
If you like to entertain try this Broccoli Cauliflower Salad with Bacon at your next big event.
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WHY YOU WILL LOVE THIS RECIPE
- Deviled eggs are a crowd favorite at any special occasion and they are my favorite party appetizers to serve. You can switch up the flavors easily and they are so pretty to serve.
- This classic recipe is made with simple ingredients you probably already have on hand.
- You can make this easy deviled egg recipe ahead! Keep reading for make-ahead directions.
DEVILED EGG INGREDIENTS
- Large Eggs – Fresh eggs tend to be harder to peel. If possible, plan ahead and let eggs sit in the fridge for 7 – 10 days.
- Mayonnaise – Full fat mayonnaise is my preference. You could also use Miracle Whip or plain Greek yogurt for a slightly different flavor.
- Dijon Mustard – Yellow mustard can be used as a substitute.
- Salt – Be sure to taste the yolk mixture to see if you need any additional salt before filling the eggs.
- Sweet Pickle Relish Juice– Relish juice is a good substitute for vinegar that many people use when making deviled eggs.
- Paprika and Green Onions – Both are optional for garnishing.
Deviled egg variations
Yes, we really like traditional-style deviled eggs, but it is fun to change them up. Try adding avocado, bacon, hot sauce, basil, or even lemon juice.
- Bacon Jalapeno Deviled Eggs – Add crisp cooked bacon bits and jarred chopped jalapeno for a savory and spicy twist.
- Avocado Deviled Eggs – Mash ripe avocado into the egg yolk for a creamy and fresh flavor.
- Curry Deviled Eggs – Mix in curry powder for a aromatic twist. If you like curry, you’ll love this egg salad recipe.
- Pesto Deviled Eggs – Add a dollop of homemade pest for a burst of herbal goodness.
HOW TO MAKE TRADITIONAL DEVILED EGGS
STEP 1 – Place eggs in a medium pan, and cover them with an inch of water. For best results start with a pot of cold water.
Over medium high heat bring water to a boil. When the water boils, shut the stove off and cover the pan for 15 minutes. Be sure you have boiling water before turning stove top off.
STEP 2 – Soak eggs in cold water until they are cool to the touch. Gently peel and rinse eggs. Cut eggs in half lengthwise, removing yolks and placing into a medium bowl or the bowl of a food processor. Set egg whites aside.
STEP 3 – Using a food processor or a fork, mash the yolks into a fine crumble. Add mayonnaise, salt, sweet relish juice and Dijon mustard.
STEP 4 – Place the creamy yolk into a piping bag or small zip top bag. Pipe the egg yolk mixture into each of the white halves. A small spoon can also be used to load the egg whites.
STEP 5 – Garnish with a sprinkle of paprika and green onions.
How to store make ahead deviled eggs
- Once the eggs are cut, and the yolks have been removed, cover the eggs with plastic wrap and store in the refrigerator for up to two days.
- Make the yolk mixture per the instructions and store in a zip top bag. Then all you’ll need to do is fill, garnish and serve.
- Any leftover eggs should be kept in an airtight container in the fridge for up to two days.
Do you love egg salad sandwiches? Chop up leftover deviled eggs and make the perfect quick lunch. I bet you’d love this Curried Egg Salad too.
How I transport deviled eggs
I get ask to bring deviled eggs to different parties often. Here’s some suggestions on how to get your eggs to the party safely. Have you ever had them all end up in one big bunch on your serving platter? It’s terrible!
Option 1: Follow the make ahead directions and fill the eggs at your destination.
Option 2: Using a carrying case like this one is the best way to ensure that your devil eggs stay in place during transport and storage.
BEST WAY TO MAKE HARD BOILED EGGS
There are many different ways to cook a hard-boiled egg. A few years ago, my mom gave me a Cuisinart Egg Cooker for Christmas. Steaming eggs is hands down my favorite way to cook hard-boiled eggs. It will also make hard, medium, or soft consistency eggs. You can even poach an egg or cook an omelet.
- To make the eggs, you take a small pin on the bottom of the measuring cup that comes with the cooker and poke each egg. It sounds like it could be a mess, but it is super easy. A small bit of air is created between the shell and the egg membrane, making the eggs much easier to peel.
- Place the eggs in the steamer basket and in about 20 minutes, you’ll have perfectly cooked eggs.
This is truly a foolproof method. I promise, they peel perfectly EVERY time.
You might also like to try making hard boiled egg with this Instant Pot method?
HOW MANY DEVILED EGGS SHOULD YOU SERVE
For years I fought my husband and son from eating all eggs before the holiday dinner. Finally, a couple years ago, I just stopped fighting.
Now I make a double batch and use one platter as an appetizer while everyone is milling around waiting for dinner to be served and one for the actual dinner.
FAQ
Yes, deviled eggs are low carb. With this recipe you’ll find only 0.2 grams of carbs per egg.
Using older eggs can be easier to peel because the bond to the egg membrane loosens making boiled eggs easy to peel.
What to eat with deviled eggs
The short answer is everything!
I would serve deviled eggs with brunch, lunch or dinner. They go really great with any type of barbacue including my Pulled Pork recipe. If you ask me they are the perfect side at Thanksgiving, Christmas and Sunday dinner.
Whenever and with whatever you serve deviled eggs you will feel like your having a fancy dinner!
More appetizer ideas
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How to make deviled eggs without vinegar
Ingredients
- 6 eggs Hard Boiled Eggs cooled and peeled
- 4 Tbsp Mayonnaise
- 1/4 tsp Dijon Mustard
- 1/8 tsp Salt
- 1/2 tsp Relish Juice
- Paprika for garnish
- Chives or Green Onion for garnish
Instructions
- Place eggs in a medium pan, and cover them with an inch of cold water. Turn heat on to medium high and bring water to a boil. When the water boils, shut the stove off and cover for 15 minutes.6 eggs Hard Boiled Eggs
- Soak the eggs in cold water until cool to the touch. Peel and rinse. Cut in half lengthwise, remove yolks and set whites aside.
- In a small bowl or food processor, add yolks. Using a fork or food processor, mash yolks into a fine crumble. Add mayo, Dijon mustard, salt, pickle juice and combine until smooth.4 Tbsp Mayonnaise, 1/4 tsp Dijon Mustard, 1/8 tsp Salt, 1/2 tsp Relish Juice
- Transfer to a small plastic bag or piping bag. Pipe yolk mixture into egg whites.
- Garnish with paprika and chives.Paprika, Chives or Green Onion
Will be taking these to my family‘s Easter dinner and am sure they’ll be thrilled!
A must have for Easter dinner!
Love them, I got tons of compliments from my guests!
I made these yesterday ! They came out perfect and everyone loved them at the party !! Great recipe !!
I’m so glad they were a hit!
So tasty!
Thank you Amy!
There is vinegar in the mayonnaise and in the Dijon mustard, therefore, there is vinegar in this recipe.
Yep, you are right Donna. There is even vinegar in the pickle juice. I need to add “no added” vinegar. There are a lot of recipes that add a teaspoon of cider or white vinegar. I hope you’ll make the recipe.