Classic Deviled Eggs

Whenever we think of creating an Easter menu, we always think of deviled eggs. We LOVE deviled eggs and rarely pass up an opportunity to make them or order them if we see them on a menu. We love all of the variations we see in recipes that really mix up the ingredients but to us, a good, classic recipe is hard to beat. Because we keep things simple when we make them at home, we are able to get more creative and add fun ingredients to our other brunch menu recipes without having overlap. We do include one surprise, however, and that is a dash of hot sauce in the bottom of each egg before we fill them. We took this note from Chrissy Teigan and love how we get that added kick from the hot sauce without discoloring the yellow of the egg yolks.

Classic Deviled Eggs

  • Servings: 24
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Our simple recipe for classic deviled eggs that are a crowd pleaser every time we make them.


  • 12 eggs
  • 1/2 cup mayonnaise
  • 1 tbs + 1 tsp Dijon mustard
  • 1/2 tsp cayenne pepper
  • your favorite hot sauce
  • chives, finely chopped, for garnish
  • salt and pepper to taste


  1. Heat a large pot of water and bring it to a boil.
  2. Gently add the eggs into the water and cook the eggs for 10 minutes. Remove the eggs with a slotted spoon and put them into a bowl of ice water for 3-4 minutes. When they are cool enough to handle, remove them from the ice water.
  3. Carefully crack the eggs and peel away the shells. There is normally a small hollow section in each shell; we feel for that section and start peeling from there to make things easy.
  4. Cut each of the eggs in half lengthwise, cleaning the knife between each cut so that the whites of the eggs stay clean. Remove all of the yolks as best you can and place them into a mixing bowl.
  5. Add the mayonnaise, Dijon mustard, and cayenne to the yolks. Use a hand mixer to whip all of the ingredients together and make the mixture as smooth as possible. Season to taste with salt and pepper. If the yolks need a little more of a kick, you can add a dash of hot sauce to the yolk mixture. Pour the yolk mixture into a piping bag or ziplock bag.
  6. Lay each of the egg whites onto a serving tray. Carefully pour a dab of hot sauce into the bottom of each egg white. Use the piping bag to dollop the yolk mixture on top of the hot sauce in each egg. Garnish with the chives and serve immediately. The deviled eggs can also be chilled in the refrigerator for a few hours in advance of serving.