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Classic Deviled Eggs

Classic Deviled Eggs
📸 Kelly Hamilton

Now that spring is here, our thoughts turn to light, flavorful dishes that celebrate the season. Deviled eggs are a Midwest favorite.

Perfect for holidays, game days, or just days that end in “day,” deviled eggs are one of my favorite appetizers and pair well with most party dishes.

Below is a simple recipe for making deviled eggs that will be a hit at your next gathering.



12 large eggs

1/2 cup mayonnaise

2 teaspoons mustard (Dijon or yellow, based on preference)

1 teaspoon white vinegar

Salt and pepper to taste

Paprika, for garnish

Hard Boil the Eggs

Place eggs in a single layer in a saucepan and cover with enough water that there’s about one inch above the eggs. Heat on high until water begins to boil, then cover, reduce the heat to low, and cook for 1 minute. Remove from heat and leave covered for about 13 minutes, then give the eggs a quick dip in a separate bowl of ice water- this stops the cooking process and allows you to handle the eggs for the next steps.

*Adding a pinch or two of baking soda to the water will help the shells release.

Peel the Eggs

Gently crack the eggshells and carefully peel them under cool running water.

Blot the eggs dry with paper towels.

Prepare the Filling

Slice the eggs in half lengthwise. Remove the yolks and place them in a medium bowl. Set the egg white halves on a serving platter and cut side up.

Mash the yolks with a fork until they are crumbled finely. Add mayonnaise, mustard, vinegar, salt, and pepper to the yolks and mix until smooth.

Fill the Egg Whites

Spoon or pipe the yolk mixture into the egg white halves. You can use a piping bag with a star tip for a more decorative look.

Garnish and Serve

Garnish the filled eggs with a light sprinkle of paprika or your seasoning of choice. I like to add a pinch of Firecracker Farms hot salt!

Chill in the refrigerator for about 30 minutes to an hour before serving to allow the flavors to meld.

*If you’re preparing these in advance, don’t fill the eggs until the day they’re to be served.

I love this recipe because it’s simple. You’ve created a creamy, tangy, and surprisingly healthy low-carb, high-protein appetizer in just five steps and maybe half an hour.

The hardest part about making these is having the self-restraint not to eat them immediately; I don’t know about you, but that’s my favorite recipe. The kids also have ample opportunity to help, making prep much more fun!

Feel free to experiment by adding your favorite ingredients to the filling or as a topping to create your own signature version.

If you have a favorite version you want to share, please send it to hello@spectrumdg.com!

author avatar
Francis Draftsperson and Estimator
With just over 15 years of hands-on experience in the trades, Fran brings a wealth of knowledge to the SDG (drafting)table. Everything from working for turnkey home builders alongside seasoned carpenters, electricians, and plumbers to running his own light remodeling business, the ability to provide real-world solutions to the day-to-day challenges make him a valuable asset to the team, whether at the office or in the field.

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