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Amazing deviled eggs are a classic recipe during the holidays. This exact recipe has been in our family for years!

Last night at church we had our annual Thanksgiving feast. I signed up to bring hashbrown casserole and my recipe for the most amazing deviled eggs. Here in the South, deviled eggs and hashbrown casserole happen to be a holiday staple on any Thanksgiving table. Of course, they are also good anytime of year and always at Easter Brunch.

The thing with these delicious little devils (the eggs I mean) is that if you don't get them just right — they will taste horrible. So I wanted to share with you my foolproof egg recipe for the most amazing deviled eggs you will ever put in your mouth.

How to Make the Best Deviled Eggs

So, what’s so special about my classic deviled eggs? My favorite way to make them is simple ingredients but without sugar, pickle relish, or onions.

My eggs are universally appealing because no one has ever bitten into one of my eggs and encountered an ingredient they weren’t expecting. I use the basic recipe of egg yolks, mustard, Duke's mayo, and vinegar.

For this recipe you will need —

• fresh eggs (older eggs might not work as well so fresh is always best)
• yellow mustard
• mayo
• White vinegar
• paprika
• salt and black pepper

The first thing you need to do is fill a medium saucepan with cold water and place the eggs inside. Cook over medium-high heat. Boil the large eggs on the stove for about 6 to 8 minutes.

Once the hard-boiled eggs are done, soak them in a medium bowl in cold water and then peel the shells. You can even give them a shocking ice bath to stop the cooking process.

Remove the hard boil eggs from the boiling water to the bowl of ice water. You can also cook the eggs in the oven or an Instant Pot. The best way to make them is the old-fashioned way on the stovetop.

Decorating the Deviled Eggs

Remove the eggs from the ice water bath with a slotted spoon and place them on a paper towel to dry off.

Slice the eggs in half, remove the egg yolks, and place them in a small bowl. Take the white halves and place them in a single layer on a serving platter cut side up. For best results, use a deviled egg plate so that the eggs don't slide all over the place.

To the egg yolk mixture, add the remaining ingredients. Mix well and then add back into the white halves. You can use a piping bag to do this, or just scoop the filling back in with a spoon. By using a piping bag, I think you can get a more even filling in each egg.

Snip the corner of the bag and pipe the filling into the center of each egg. You can add a tip to the bag to give it dimension when piping if you want them to look fancy.

Top the eggs with a sprinkle of paprika. You can even add some fresh herbs and cayenne pepper to the top for extra flavor. Cover the plate with plastic wrap and then place in the fridge until ready to serve.

I take them to any function using this easy-to-pack egg tray I found on Amazon.

The cool thing about deviled egg recipes is that you can change up the recipe and make it your own. There are so many different ways to make them which is one reason why I love deviled eggs. I have known many people who have used this recipe and added barbecue flavor, pickle juice (not my favorite), avocados, or more.

Storing the eggs

To store the leftover deviled eggs, place them in an airtight container and store them in the fridge. The eggs should stay fresh for 3 to 5 days.

Check out these other Thanksgiving recipes to inspire you

• Cream Cheese Noodles
• Old Fashioned Sage Cornbread Dressing
• Green Bean Bundles
• Cranberry Sauce
• Acorn Squash

What is your favorite deviled egg recipe?