This creamy deviled egg recipe is, without a doubt, my most requested recipe of all time. And yes, there’s a reason why these deviled eggs are so famous. They have the perfect mayonnaise-to-mustard ratio, black pepper and celery seed for seasoning, paprika for color, and half of a pimento-stuffed green olive for decoration, in addition to finely chopped fresh chives. Simply put, these super creamy deviled eggs are what dreams are made of.
This is my all-time favorite recipe, which I have been making for over ten years now. I love a deviled egg, but in my opinion, not many people know how to successfully make one that is both pleasing to the eye and tastes like a proper deviled egg should taste. All too often deviled eggs are dry and tasteless, or if they do have a taste it is of an overabundance of “Ghetto Mustard,” which is a flavor that no human being should ever be forced to endure. “Ghetto Mustard,” aka yellow mustard, is one product that will never be found in my kitchen; I happily admit to being a mustard snob. At any given time you will find over five different types of mustard hanging out in my fridge. The standard mustard I turn to when cooking is Grey Poupon, but my favorite is Hickory Farms Sweet Hot Mustard. Stonewall Kitchen also has a large variety of mustards that are fun to play around with in recipes, and great when paired with cheese and crackers for snacking. Sprecher Root Beer Mustard has quickly become a family favorite and is great to use in oven-baked items, due to its high sugar content. I also like to use Coleman’s English Mustard in sauces and marinades, because it adds a bit of heat. What’s your favorite mustard? Comment below and share which brands and flavors you prefer most; I’m always looking for new ones to try. Hands down, mustard will always be my favorite condiment, especially when it’s served up inside of a glorious deviled egg.
Ingredients:
- 12 Extra-Large Hard-Boiled Eggs
- 3/4 Cup Mayonnaise
- 1/4 Cup Dijon Mustard
- 1 Teaspoon Celery Seed
- 1 Teaspoon Freshly Ground Black Pepper
- Paprika
- 12 Small Pimento-Stuffed Green Olives, Cut in Half
- Finely Chopped Fresh Chives
Directions:
- Cut the eggs in half lengthwise and place the yolks in a food processor.
- Add the mayo, mustard, celery seed, and pepper to the food processor, and then puree until extremely smooth.
- Place the egg mixture into a large resealable plastic bag, snip off the end, and then pipe the filling into the eggs.
- Sprinkle paprika over the eggs; place half an olive on top, pimento side facing up, and then sprinkle with chives.
Suggestions:
- HOW TO HARD-BOIL EGGS: Bring water to a boil in a large pot set over high heat. When the water comes to a rolling boil, decrease the heat to medium. Gently place the eggs into the water, using a slotted spoon. Cook the eggs for 16 minutes, before removing them and placing them into a large bowl filled with water and ice. Allow the eggs to sit in the ice bath for at least 30 minutes, before use. CLICK HERE for more tips and tricks.
- For a prettier deviled egg, make sure to wipe your knife off on a damp paper towel between cutting each egg in half.
- I always use extra-large eggs when making deviled eggs. If you are using smaller eggs, you may need to adjust the amount of mayonnaise used in this recipe, to prevent the filling from turning runny. Add a tablespoon of mayonnaise and 1/4 teaspoon of mustard at a time until you reach the consistency you desire. This will help you to reach the perfect deviled egg consistency.
- If your filling does become too runny, try adding extra hard-boiled egg yolks, bread crumbs, or instant mashed potato flakes to thicken the consistency.
- I use a food processor for this recipe so that the deviled egg filling is smooth. If you don’t mind the filling being chunky, you can mash the egg filling with a fork in a small bowl.
- Always use good quality mayonnaise and mustard to make deviled eggs. I prefer to use Hellmann’s Mayonnaise or Duke’s Mayonnaise and Grey Poupon Dijon Mustard.
- Make sure that you do not make the eggs more than a couple of hours before you plan on serving them. They tend to get watery if left sitting too long.
Improvements:
- I refuse to share any possible improvements to this recipe. It has always been my go-to recipe for deviled eggs, and the only changes I make are due to my lack of measuring ingredients.
- Consider buying a portable deviled egg tray because you’re going to want to take these eggs to every barbeque, picnic, cookout, or family reunion you attend. Pampered Chef makes a great one, that has a freezable insert to help keep your deviled eggs chilled. I honestly don’t know what I would do without mine; I pretty much take it everywhere I go.
- CLICK HERE to see our many other mouth-watering deviled egg recipes.
Ingredients:
- 12 Extra-Large Hard-Boiled Eggs
- 3/4 Cup Mayonnaise
- 1/4 Cup Dijon Mustard
- 1 Teaspoon Celery Seed
- 1 Teaspoon Freshly Ground Black Pepper
- Paprika
- 12 Small Pimento-Stuffed Green Olives, Cut in Half
- Finely Chopped Fresh Chives
Directions:
- Cut the eggs in half lengthwise and place the yolks in a food processor.
- Add the mayo, mustard, celery seed, and pepper to the food processor, and then puree until extremely smooth.
- Place the egg mixture into a large resealable plastic bag, snip off the end, and then pipe the filling into the eggs.
- Sprinkle paprika over the eggs; place half an olive on top, pimento side facing up, and then sprinkle with chives.
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MORE DEVILED EGG RECIPES
Sweet Chili & Honey Pimento Deviled Eggs
Chunky Sweet & Spicy Black Olive Deviled Eggs
Corned Beef (Lunch Meat) Irish Deviled Eggs
