When it comes to Thanksgiving deviled eggs, I’ve found simple and traditional to be best. This deviled egg recipe only uses a few simple ingredients and takes minimal time to prepare!
I don’t know about your family Christmas and Thanksgiving Dinner, but around here, the deviled eggs are a hot item.
We usually end up with a few different people bringing deviled eggs (we have a large family, so the more eggs the better).
We had “specialty deviled eggs”, loaded with bacon and other fun ingredients. But it always stands – the regular deviled egg is the most popular. The creamy, slightly tangy filling is an absolute favorite!
So that’s what you have here. A traditional deviled egg recipe, with 5 ingredients you can grab at any grocery store. It’s just right for Thanksgiving Day – or really anytime you need the perfect appetizer!
Affiliate Disclosure: This post may contain affiliate links. As an Amazon Associate, this means that I will earn a small commission if you choose to purchase through my links. This is at no extra cost to you!
Ingredients for Traditional Deviled Eggs Recipe
- Eggs – Medium or large eggs work best. But you can really use any size. I get variety of egg sizes from my backyard chickens, and they all work!
- Mayo – Stick to mayonaise, and not miracle whip. Miracle whip will add a sweetness to the eggs and change the entire taste.
- Yellow Mustard – You can experiment with dijon mustard or spicy mustard if you choose. I always stick to plain ol’ yellow mustard.
- Sweet Pickle Relish – The sweetness of the relish helps to offset the tanginess of the mustard.
- Salt & Black Pepper
- Large Saucepan with Lid
- Cutting Board
- Fork, Knife, Measuring Spoons
- Small Mixing Bowl
- Egg Plate for Serving
Classic Recipe for Thanksgiving Deviled Eggs
Prepare the Eggs & Filling
To start, you need to hardboil your eggs and peel them. Click here if you need helpful tips on the best way to hard-boil your eggs.
Now, you need to cut each hard boiled egg in half long ways.
Gently remove the egg yolks from each half and place them in a small bowl. Set the egg whites to the side for now.
Take a fork and smash your egg yolks until all of the big pieces are broken up. To the yolk, add in your mayo, mustard, and relish. Stir until well combined. Before adding your salt and pepper, you may want to taste this mixture to see how much salt is needed.
*Note – if you want a really smooth and creamy egg mixture, you can use a hand mixer instead of a fork for combining everything*
Fill the Eggs
Now you’re going to start adding your egg yolk mixture to the white halves of eggs.
You can do this a couple of different ways, depending on how fancy you want to get with your presentation.
The simplest method is to gently spoon the egg filling back into the little bowl of the egg white. The other method is to use a piping bag (or plastic bag with the tip cut off of the corner) to fill the eggs.
Whichever way you choose – the taste is the same!
Sprinkle the top of the eggs with a little paprika. You could also garnish with green onion if you want for a little extra color. Chill them in the fridge for an hour or so before serving.
I love to serve these eggs on my family egg plate that has been passed down.
Store leftover deviled eggs in an airtight container in the fridge for 5 days.
That’s it – an easy recipe for a classic appetizer during the holiday season!
Can I prepare Deviled Eggs in Advance?
Yes, deviled eggs can be prepared the day before you need them. Prepare as usual and store in an airtight container overnight in the refrigerator.
How Many Deviled Eggs Do I Need
A good rule of thumb is to plan for 2 deviled eggs per person. Since each egg yields 2 deviled eggs, that means you’ll need one egg per person.
How to Perfectly Hardboil Your Eggs
These electric egg cookers are definitely helpful, but if you need to know how to boil eggs on the stove, this is the best method I’ve found.
Arrange the eggs in a single layer at the bottom of the saucepan. Add enough cold water to cover the eggs by about an inch. Bring the water to a boil, cover, and then remove from heat. Allow the eggs to continue to sit in the hot water with the lid on for about 12 minutes.
(Note – Fresh eggs from backyard chickens tend to be more difficult to peel when they have just recently been laid. I prefer to steam these eggs in an egg steamer to allow for easier peeling.)
When the time is up, you can place the eggs in an ice bath to stop the quickly cool and stop the cooking process.
You can also add a teaspoon of baking soda to the boiling water before placing the lid on. This trick helps the shells to peel easily.
Traditional Deviled Eggs
- 6 large eggs hardboiled and peeled – see notes for how to boil
- 1/4 cup mayo
- 1 tbl yellow mustard
- 1 tbl sweet pickle relish
- salt and pepper to taste
- paprika for garnish
- Slice your hard-boiled eggs in half, long ways. Gently remove the egg yolk from each half and place in a small to medium sized mixing bowl. Set egg whites to the side.
- Using a fork, smash the egg yolks until they are smooth and crumbly.
- To the mixing bowl with the egg yolks, add mayo, mustard, and relish. Add salt and pepper to taste. Mix all ingredients together until thoroughly incorporated.
- Either with a spoon or a pipping bag, begin to fill each half of the egg white with the filling.
- Sprinkle the tops of the eggs with paprika. Chill in the refrigerator and serve.
- This recipe is easily doubled, tripled, or quadrupled!
- Prepare deviled eggs the day before if needed, and store overnight in the refrigerator in an airtight container.
- Use an electric hand mixer to get a smoother filling.