Classic Deviled Eggs: A Family Favorite Recipe

Deviled eggs are a quintessential part of Southern cuisine, a delectable treat that has been passed down through generations. The anticipation for deviled eggs at family gatherings and social events is almost palpable, rivaling the excitement for dishes like sweet potato pie or the revered potato salad. Not just any deviled egg makes the cut; there’s a stringent litmus test, and only the best recipes make it to the table.


Yes, it took me several years to get the green light from my grandmother to share my delectable eggs with the family. I never will forget when she gave me her smile of delight after tasting one of my eggs. 



Classic Deviled Eggs

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Delectable and easy to make for yourself or share at a gathering that will delight guests.

  • Author: Jeannie Jacobs
  • Prep Time: 20
  • Cook Time: 13
  • Total Time: 33 minutes
  • Yield: 12 1x
  • Cuisine: American


  • 6 hard-boiled or steamed eggs
  • 23 Tbsp mayonnaise
  • 2 tsp. yellow mustard
  • 12 tsp. dill pickle juice, lemon juice, or vinegar
  • Salt and pepper, to taste


  1. Slice each egg in half lengthwise and carefully remove the yolks, placing them in a medium-sized bowl.

  2. Add mayonnaise, mustard, pickle juice, and a pinch of salt and pepper to the yolks. Mash with a fork or beat with a hand mixer until the mixture is completely smooth. Adjust the consistency with additional mayo or pickle juice as needed.

  3. Refill the egg white halves with the yolk mixture using a spoon or a makeshift piping bag (a plastic sandwich bag with the corner snipped off).

  4. For variations and how to boil eggs, see the notes section for tips.


Boil eggs for 8 minutes with 1 tablespoon of baking soda.  After 8 minutes, remove the eggs from the heat and cover the pot with a top for another 5 minutes.  Immediately dump the eggs in an ice-cold water bath to cool for 10 minutes before peeling.  The peels should come off very easily without damaging the egg.

Deviled Egg Variations:

SMOKED PAPRIKA: Use either lemon or lime juice with the pickle juice. Add 1/4 tsp smoked paprika to the yolk mixture. Top with additional smoked paprika, as desired.

LEMON CHIVE: Use lemon juice in place of the pickle juice. Add 1Tbsp fresh lemon zest an extra pinch of pepper to the yolk mixture. Top with a tiny bit more pepper, and a pinch of fresh chives.

CURRY: Use lemon or lime juice in place of the pickle juice. Add 1/4 – 1/2 tsp yellow curry powder to your yolk mixture. Top with minced cilantro or additional curry powder, as desired.

SRIRACHA LIME: Use lime juice in place of the pickle juice. Add a few drops of sriracha to yolk mixture. Top with a tiny bit of lime zest and additional sriracha as desired.

CHIPOTLE: Use lime juice in place of the pickle juice. Add 1-2 tsp. adobo sauce from a can chipotle peppers to taste. Alternatively, you can use 1/4- 1/2 dried chipotle chili powder. Top with cilantro.

AVOCADO: Omit the mustard and use 2-4 Tbsp fresh avocado in place of the mayo. Use 2 tsp. lemon or lime juice in place of the pickle juice. Add cilantro and some minced garlic.  Or…use fresh made guacamole instead of avocado.

SALT & VINEGAR: Use vinegar in place of the pickle juice, and add an extra 1 tsp. to the mixture. Top with coarse sea salt.

SALSA VERDE: Omit mustard and pickle juice. Add 1-2 Top salsa verde to the yolk mixture along with mayo and salt. Top with cilantro and more salsa if desired. Serve with a tortilla chip and a margarita.

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