Appetizers/ Ramadan and Eid Recipes/ Snacks!/ vegetarian

EASY Classic Deviled with Step By Step Video!

Deviled Eggs on Board

I am bringing retro back. Caramel Pudding one day, Deviled Eggs another, there is definitely the sentimental in me coming out big time. Are you about to ask me if I am sharing a Pineapple Upside Down Cake next? Well, jokes on you because I have already done that. It’s also so good, I promise. Anyway back to these EASY Classic Deviled Eggs, they are just that. The simple yummy version. One day I will share something elevated or perhaps something tex mex, but for now this was what hit the spot.

Honestly guys it had been years since I had them. I was flipping through an old recipe book of my mothers and found the recipe and figured why not. When I took a bite it took me all the way back to our Jeddah days. I remember my mother making these for our birthday parties and even then I could casually pop a few in my mouth without thinking about it. They are as I remembered, creamy, that hint of mustard, that slight twang at the end.

These Easy Classic Deviled Eggs are quite simple to make. They taste best when your eggs do so no anemic looking eggs thank you. Your eggs also taste best when they are correctly boiled. How you may ask? It’s simple.

How to Hard Boil Eggs

1.) cover your eggs with cold water, bring to a boil

2.) once the mixture boils then put a lid on your pot and let them sit for 12 minutes.

You can peel and slice one egg to see if it’s done right and if it is then awesome, otherwise let them sit for two more minutes. Hate peeling eggs? I find it’s a cinch once I submerge them in cold water – the egg itself contracts and the space between the shell and the egg widens for quick peeling.

Classic Deviled Eggs by FlourAndSpice on Jumprope.

Made these Easy Classic Deviled Eggs? Rate the recipe below! Happy Eating!

5 from 1 vote
a plate of deviled eggs
EASY Classic Deviled Eggs
Course: Appetizer
Keyword: deviled eggs
Author: Sarah – Flour & Spice
  • 6 eggs
  • 1/4 cup mayo
  • 1 tsp mustard (can do more if you're a mustard fan!)
  • 1/2 tsp cayenne (or a few dashes hot sauce)
  • 1/2 tsp vinegar
  • salt
  • pepper
  • paprika, chives or parsley (optional)
  1. Submerge the eggs, bring to a boil, cover the pot and let be for 12 minutes.

  2. Rinse with cold water for easier peeling and peel the eggs with a spoon

  3. Cut in half and put the yolks in a small mixing bowl

  4. Add the remaining ingredients, mix. Taste, adjust seasoning.

  5. Pipe or spoon the yolk mixture into the whites.

  6. Garnish and serve.

Recipe Notes
  • You can prep these a day ahead. Just keep the mixture and whites separate until the day you are serving them!

You Might Also Like

1 Comment

  • Reply
    Hanifia Sauce and How to Make Sliders - Flour & Spice

    […] journey that has included Caramel Custard, my mother’s cilantro chutney, her Bread Kheer, Deviled Eggs, Eclairs and now […]

  • Penny for your thoughts?