Classic Deviled Eggs

August 27, 2014 • appetizers

Classic Deviled eggs by Mediterranean Baby (1 of 2)

When it comes to deviled eggs, you either love them or hate them.

I happen to love them, although I am not a huge fan of egg yolks.  Go figure! Anyway, I not only love deviled eggs themselves, but I love the little deviled egg platters which always make the dish look more special for your guests.  I usually try to whip these up when my Yiayia, father-in-law, and/or brother-in-law are coming over, as they love them, too!  (Remember, you’ve got to know your audience when preparing your menus!) This is a simple, classic recipe for deviled eggs.  From this point, you can get creative, but it’s good to start at the basics.

I always boil at least one extra egg in case they don’t peel easily or one of the eggs whites break apart.

Classic Deviled eggs by Mediterranean Baby (2 of 2)

Classic Deviled Eggs


  • 7 hard-boiled eggs, cooled, halved, and de-yolked (reserve 5 egg yolks)
  • 1/4 cup mayonnaise
  • 1 tbsp. yellow mustard
  • 1 tbsp. sweet pickle relish
  • salt and pepper
  • paprika for garnishing
  • 3 green onions, diced


In a medium bowl, combine egg yolks, mayo, mustard, relish, and salt and pepper to taste. Combine thoroughly using a hand mixer.

Using two small spoons, fill each half egg white with the yolk mixture.

Top with paprika and green onion for crunch.

Refrigerate for at least 30 minutes before serving.

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