Classic Deviled Eggs Recipe {Best Garnish Ideas}

Introducing the perfect deviled eggs. I like to make Classic Deviled Eggs and garnish them with all amounts of creativity. Simple. Classic. Over the top. Creamy filling, delicious, and crowd-pleasing.

garnished deviled eggs on a pink plate

Deviled eggs make a great appetizer. How is it possible that they can be served as an elegant starter at fine dining AND as comfort food served on tiny napkins at any casual family BBQ?

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Everyone seems to have their favorite cooking method for hard-boiled eggs.  We have been using the Dash egg cooker since I found it at Target in 2019.  Not only is it small and simple, but I don't have to worry about watching a big pot of boiling water.  

After the eggs are done, I place them in a big bowl of cold water to make sure they cool quickly.  This is the key to a perfect egg yolks.
deviled eggs with pickles and radish slices, parsley and peppers on a pink plate

Instructions for classic deviled eggs:

  1. Slice eggs and scoop the yolks into a medium bowl.  Set the egg whites aside on a tray or plate.
  2. Smash up the yolks with mayonnaise, dijon, pickle juice, and pepper
  3. Use an electric hand mixer to cream them together until smooth and fluffy
  4. Use a zip lock bag with the corner cut to pipe the filling back into the egg white halves.  
hard boiled eggs, sliced open with yellow yolks
glass measuring cup with spoon, mayo, egg yolks on a speckled counter
red electric hand mixer with a bowl of egg yolks and a tray of sliced egg whites

The eggs are basic, with only five ingredients: Hard-Boiled eggs, Mayonnaise, Dijon mustard, dill pickle juice, and ground pepper.   You can use black pepper, but I love that the white pepper cannot be seen in the egg filling.

deviled eggs lined up on a cutting board being fulled with a ziplock bag full of yolk mixture
teal egg platter with deviled eggs with various garnishes
Pro Tip: When storing these, put a paper towel in the bottom of the container to prevent the eggs from sliding around.

A classic recipe for southern-style deviled eggs with the best garnishes to make them special and delicious.

croissant with egg salad and green lettuce on a plate

Have more hard-boiled eggs to use?  Make my recipe for Delux Egg Salad.

Beautiful Garnishes

There are so many wonderful options. Wouldn't it be fun to serve the deviled eggs on a cake platter and then have small dishes of various garnishes? 

  1. Bread and Butter pickle slice with paprika
  2. Chives with paprika
  3. Capers with fresh dill
  4. A sliver of fresh radish and chives
  5. Blue Cheese and bacon bits
  6. Candied bacon and jalapeno
  7. Parsley and sliced green onions
  8. Green olive and paprika
  9. Ham and shredded cheddar  cheese
  10. Black olive and parsley
  11. Pimentos and fresh dill
  12. Thin sliced red or green jalapeno
  13. Drizzle of sriracha and chives
  14. Chives and cayenne pepper
  15. Sliced pickled beet and fresh parsley
toddler holding an egg platter with garnished deviled eggs
deviled eggs with pickles and radish slices, parsley and peppers on a pink plate

Classic Deviled Eggs Recipe {Best Garnish Ideas}

By
Classic southern style deviled eggs with the best garnishes to make them special and delicious

Ingredients
  

  • 12 hard boiled eggs sliced in half
  • cup mayonaise
  • 1 tablespoon Dijon mustard
  • 1 teaspoon dill pickle juice
  • ¼ teaspoon ground white pepper
  • *paprika
  • *garnishes

Instructions
 

  1. Cut each hard boiled egg in half. Scoop yolk into a small bowl and set the whites aside on a plate.
  2. In the small bowl, mash together the yolks, mayonnaise, dijon mustard, pickle juice, and pepper.
  3. Use an electric hand mixer to make it extra smooth and fluffy if you like.
  4. Put yolk filling into a ziplock bag and cut one corner.
  5. Pipe the filling back into the sliced egg white halves.
  6. Garnish with a sprinkle of paprika and top with any additional garnishes you like.

Notes

I typically just buy hard-boiled eggs from Costco.  I love how easy it is!
I make these 1-2 days ahead of time, and they keep really well.
 
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