Duke’s Deviled Eggs
- 20 minutes Prep
1. Cut eggs in half lengthwise. Remove yolks.
2. In a medium bowl, mash yolks with a fork. Add mayonnaise, mustard, salt, and pepper.
3. Refill whites with yolk mixture and garnish as desired.
A fan once wrote to us about an aunt who collects antique deviled egg plates, each with their own intricate design and special origin story. She brings a plate laden with her famous deviled eggs to every gathering – holidays, birthday parties, cookouts, graduations – and her friends and family swear they’ve never seen the same deviled egg plate twice. But her collection of plates alone isn’t what makes the tradition so wonderful. Satisfied “oohs” and “aahs” over the years are responsible for cementing this tried-and-true deviled eggs recipe as her signature dish.
From timeless, no-frills deviled eggs to restaurant-worthy iterations like Turkey and the Wolf’s 20-ingredient version, there’s one common thread linking all the best recipes: Duke’s Mayonnaise. Duke’s takes the stage as an essential backup singer in every deviled egg lineup, binding the fluffy yolks to acidic mustard and layering in creamy texture and rich, tangy flavor. The best litmus test for any recipe involves stripping it down to the most basic elements to see if the recipe can hold its own, and Duke’s Deviled Eggs recipe does just that. With only five ingredients – eggs, mustard, Duke’s Mayonnaise, salt, and pepper – these deviled eggs are as simple as it gets, and still manage to achieve a smooth, delicate texture and sophisticated balance of tart and tangy flavor. Equally at home at a backyard picnic or Easter buffet, this Southern classic is always devilishly popular.
To build on this simple recipe, try adding your favorite spices or seasonings like paprika, cayenne pepper, garlic powder, or hot sauce. For variations on our classic recipe, try Carolina Cup Deviled Eggs or Dilly Deviled Eggs.