Classic Deviled Eggs

 Deviled eggs are the ultimate classic appetizer—perfect for every special gathering, from Easter celebrations to sunny summer picnics. In our family, they’re a must-have, especially after dyeing Easter eggs with the kids. It’s the tastiest way to put all those hard-boiled eggs to good use! But let’s be honest—you don’t need a holiday as an excuse to whip up a batch of these creamy, flavorful bites.

The Perfect Recipe You’ll Make Again and Again

This recipe sticks to tradition, and for good reason—it’s a timeless crowd-pleaser. The creamy filling, made with mayo and a touch of mustard, is simple but oh-so-satisfying. Spoon it into perfectly cooked egg whites, sprinkle on a little paprika for that pop of color and flavor, and you’ve got a dish that never goes out of style.

Ingredients

• ▢12 hard boiled eggs
• ▢½ cup mayonnaise
• ▢2 teaspoons white vinegar
• ▢2 teaspoons yellow mustard
• ▢¼ teaspoon kosher salt
• ▢¼ teaspoon black pepper
• ▢smoked paprika optional

Instructions

1. In a saucepan cover the eggs with cold water. The eggs should be covered by an two inches. Heat pot on high heat and bring water to full rolling boil. Turn off heat, keep pan on burning, cover and let sit for 10-12 minutes. Strain water from the pan and place eggs in ice water. Let cool 5 minutes.
2. Peel shells off of eggs. Run the eggs under cool water while peeling to help the egg shell slide off easily.
3. Slice the hard boiled eggs in half. Carefully scoop the yolks out and place them in a mixing bowl.
4. Add the rest of the ingredients to the mixing bowl. Whisk vigorously to whip together the mixture until it’s light and fluffy.
5. Pipe or spoon the egg mixture back into the egg white. Sprinkle with smoked paprika.
6. Store leftovers in the refrigerator or until ready to serve.

Share this post