Truly having “Regular” majorly undersells the deliciousness that is my base Deviled Egg Recipe. Maybe they should really be called “Blank Canvas Waiting for Their Muse” Deviled Eggs. Too long? 😃
Anyway . . . the point is that these Regular Deviled Eggs are wonderful all on their own or as a starting point for your flavor imagination.
If you’re serving a crowd with a more traditional view of what Deviled Eggs are and should be, this is a tried and true standard.
If you’re looking for something a bit more adventurous, check out my:
What You Need to Make Regular Deviled
Equipment
- Food Processor – I use a food processor because I’m usually making a fairly large quantity and so it is faster than mashing and mixing by hand. However, you could certainly use a potato masher or even a fork instead; it just takes a bit more work to get the yolk mixture smooth.
- Large Mixing Bowl – You really only need this if you are not using a food processor. If you are, everything can be mixed in there and you don’t need to dirty another bowl.
- Rubber Scraper
- Plastic Zip Top Bag – You could also use a Pastry Bag with Wide Tip. I choose the plastic zip top bag for easy clean up.
- Scissors – For cutting off the tip of the zip top bag
Ingredients
- Eggs – I always use jumbo eggs.
- Mayonnaise – I suggest real mayonnaise, but you can use whatever suits you best.
- Dijon Mustard – You can use other types of mustard, but that will of course slightly alter the taste.
- Kosher Salt – I just taste test the filling and adjust as needed.
- Ground Black Pepper – As with the salt, I taste the filling and add pepper as desired.
- Paprika – To sprinkle on top as a garnish.
Getting Started with Making Regular Deviled Eggs
Start with some hard boiled eggs. See my current go-to method of hard boiling eggs in the Instant Pot for instructions.
Peel the eggs, slice them in half, and remove the egg yolks.
Making the Filling for the Deviled Eggs
Dump the egg yolks, mayonnaise, and Dijon mustard into the food processor and pulse a few times to get things moving. Then turn it on and let it run for about a minute. Stop the food processor, scrape down the sides of the bowl, then turn it back on for another ~45 seconds.
If you are doing this by hand, start with just the egg yolks in the bowl and do some pre-mashing with either a potato masher or fork. Then add in the mayo and Dijon mustard and keep mashing until it is fairly smooth. In the by hand version, there are bound to be some lumps. That is perfectly fine.
Taste test the mixture and add salt and pepper as desired.
Filling the Egg Whites
Spoon or scrape the filling into whatever you are using to pipe it into the egg white halves. I use a plastic zip top bag. Sometimes I get fancy and use a decorative pastry tip. Most of the time, I’m not that fancy and just snip off the tip of the bag after I load it up with the filling. If you are using a pastry tip, you’ll need to cut off the tip before filling the bag. Roll back the edge of the zip top bag, spoon in the filling, and cut off the tip of one corner of the bag. I cut off about a half an inch of the corner tip.
Set up your halved egg whites in whatever container you either plan to store or serve them in.
Squeeze the filling over into the corner, twisting the top of the bag like you would a pastry bag. Pipe the filling into the egg white halves.
You can sprinkle on some smoked or sweet paprika if desired. Chill until you’re ready to serve.
Related Recipes
Regular Deviled Eggs
Ingredients
- 28 hard boiled eggs Makes 56 deviled eggs
- 1.5 cups Mayonnaise
- ½ cup Dijon Mustard
- Kosher Salt to taste
- Ground Black Pepper to taste
- Paprika Optional. To sprinkle on top.
Instructions
- Start with hard boiled eggs. See my recommended method using the Instant Pot here.28 hard boiled eggs
- Cut the eggs in half. Remove the yolks and place them in a large mixing bowl or in the bowl of a food processor. Set the whites on either the platter you will be using for serving or a container you’ll be using for storage. If using a food processor, pulse them a few times until crumbly. Otherwise, you can use a potato masher to smoosh the yolks.
- Add the mayo and Dijon mustard and continue mixing until smooth.1.5 cups Mayonnaise, ½ cup Dijon Mustard
- Check the taste and add salt and / or pepper as desired. Blend for another 30 seconds to make sure any added salt and pepper are fully incorporated.Kosher Salt, Ground Black Pepper
- Transfer the mixture to a plastic zip top bag or pastry bag with a wide tip. If using a plastic zip top bag, once the filling is in, cut off one of the bottom corners and use that for piping the filling into the egg whites. (Same concept with a pastry bag, just don’t cut it. 🙂 )
- Sprinkle with paprika for decoration if you'd like.Paprika
- Serve immediately or cover and refrigerate until you are ready to serve. I use 9×13 Pyrex dishes with lids so that I can easily stack and store them in the fridge.
Equipment
- Food Processor (optional) You can use a potato masher instead; it just takes a bit more work to get the yolk mixture smooth.
- Large Mixing Bowl Only if you are not using a food processor.
- Plastic Zip Top Bag Or Pastry Bag with Wide Tip
Notes
- Pastry Tips
- If you want a little extra flair, you can use a decorative tip. However, just be mindful that since you have chunks of roasted red pepper in the mixture, a small tip is not a good choice because it will get clogged.
You can use the 3 piece pastry tips with your plastic zip top bag too. Just don’t cut off so much of the bag corner that the tip falls through and don’t forget to remove your tip before you throw the bag away.
- If you want a little extra flair, you can use a decorative tip. However, just be mindful that since you have chunks of roasted red pepper in the mixture, a small tip is not a good choice because it will get clogged.
- Storage
- These are a great candidate for making in advance and storing in the fridge. Just remember to use a container with a lid so you don’t have to worry about them getting smooshed when you’re planning out your fridge space.
