Classic Deviled Eggs – Easy Mennonite Salad Egg Recipe

The classic deviled eggs we all know and love, are easy to make from scratch with simple ingredients and this Mennonite-style recipe. They’re perfect for holiday dinners, potlucks, or just because!

An Easy Mennonite Classic – Deviled Eggs 

Deviled eggs, stuffed eggs, salad eggs, dressed eggs, whatever you want to call them. They’re just regular hard-boiled eggs, then the egg yolks get transformed into a creamy egg salad mixture and placed inside the egg whites. MMM, so tasty!

They’re popular at potlucks and fellowship meals, and perfect for Easter, Thanksgiving, and Christmas dinners, or any summer cookout, and we love them!  

Tips and tricks for making the best deviled eggs:

• Use old eggs. I don’t worry about this one if I’m using store-bought eggs. However, farm fresh eggs peel the best once they’ve aged a week or two (in the fridge, of course)!
  
• Ice bath the hard boiled eggs. The ice cold water bath quickly stops the eggs from over-cooking, cools them down so you can handle them and also helps to loosen the shell for easier peeling.
  
• Don’t forget to taste! Give that yolk mixture a taste before filling the eggs and add more of any ingredient you think it needs.
  
• Use a piping bag to fill the eggs. You can use a swirl tip (Wilton tip #2D, which we used this time) to make a little swirl or just a regular large round tip (Wilton tip #2A) for easy filling without making a mess.

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Ingredients (+ Substitutions!)

Here’s the list of ingredients and we’ve included some substitution ideas, in case you’re out of something.

• Large eggs – the star of the show. I’m blessed to be able to get fresh brown eggs (for a reasonable price!) from my parents’ farm, though store-bought eggs are just fine too!
  
• Mayonnaise – regular mayo (I like Hellman’s). And I really don’t recommend substituting with anything else (like Miracle Whip), since it gives the mixture a different flavor which I don’t really care for.
  
• Vinegar – I use the plain white vinegar, but if apple cider vinegar is your thing, go for it! Another fun option is pickle juice, used instead of vinegar.
  
• Mustard – classic yellow mustard. Dijon mustard works well too!
  
• Milk (not pictured) – my secret ingredient. Milk adds a creamy touch to the egg yolk mixture. Or, you can add cream instead!
  
• Salt + pepper
  
• Paprika – you can add a sprinkle of paprika for an extra pop of flavor and color! Or you can skip it.
  
• Parsley – again, you can add some color and flavor with a garnish of fresh parsley on top. Fresh chives is another good garnish idea.

Find the full recipe on a handy little printable recipe card at the bottom of this post!⬇️ 

Supplies we used

• Egg Cooker – this thing makes cooking eggs so easy! I love it.
  
• Mixing bowl – filled with ice water, to quickly cool the eggs.
  
• Cutting board + kitchen knife – after the eggs are peeled, they get cut in half the long way, so you’ll want a sharp knife and a safe place to cut.
  
• Measuring cups and spoons
  
• A spatula or two
  
• Food processor – I really like to use my little food processor for deviled eggs to get a perfectly smooth egg filling. No worries if you don’t have one though, you can always use a mixing bowl and mix by hand or use an electric hand mixer.
  
• Piping bag + tip – to fill the egg whites with the egg yolk filling.

How to make Classic Deviled Eggs

First of all, hard-boil the eggs. There are different ways you can do this; the easiest cooking method (and my favorite way!) is to use a handy little egg cooker. (Otherwise, you can follow these instructions.) Once the eggs are cooked, I like to place them into ice water immediately, so they stop cooking and cool quickly.

After the eggs have cooled a little, peel and rinse them and cut each one in half lengthwise. Remove the yolk and place it in a food processor. Add the mayonnaise, vinegar, mustard, milk, salt and pepper and pulse to create a smooth creamy filling.

Use a spoon or a piping bag to fill the egg halves with a swirl of deviled egg yolk mixture. Add a dusting of paprika and fresh parsley for a garnish, if you wish.

Refrigerate until you’re ready to serve. Enjoy.💛

How to Store Deviled Eggs

Place the deviled eggs in an airtight container or cover with plastic wrap and store  in the refrigerator for 3-4 days.

Notes

If you don’t have a food processor, no worries! You can always use a mixing bowl and mix by hand or use an electric hand mixer.

It’s fine to make deviled eggs a day in advance, but they’re really the best the day they’re made!

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We love you and we’ll be praying for you,

Julie