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Classic Deviled Eggs Recipe

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4.4 from 3 reviews

Classic Deviled Eggs are a timeless appetizer featuring creamy, tangy yolk filling nestled in perfectly cooked egg whites. This simple recipe offers a delightful balance of mayonnaise, mustard, and spices, garnished with a touch of paprika for extra flavor and color. Ideal for parties, picnics, or a quick snack, these deviled eggs are easy to prepare and always a crowd-pleaser.

Ingredients

Eggs

  • 12 large eggs

Filling

  • 1/4 cup mayonnaise
  • 1 tablespoon mustard
  • 1/2 teaspoon black pepper
  • Pinch of salt

Garnish

  • Paprika (optional)

Instructions

  1. Boil the eggs: In a medium pot, place the eggs in a single layer and add enough water to cover them by about an inch. Bring the water to a rolling boil over medium-high heat and let the eggs boil for 3 minutes.
  2. Let eggs sit: Remove the pot from heat, cover it with a lid, and let the eggs sit in the hot water for 15 minutes to finish cooking gently.
  3. Cool down the eggs: Transfer the eggs to a bowl with ice water to cool for at least 5 minutes. This stops the cooking process and makes peeling easier.
  4. Peel the eggs: Remove shells carefully and place peeled eggs on a paper towel to dry.
  5. Slice and prepare yolks: Cut each egg in half lengthwise, carefully scoop out the yolks, and place them in a medium bowl.
  6. Mash the yolks: Using a fork, mash the yolks until they become crumbly, preparing them for the filling.
  7. Make the filling: Add mayonnaise, mustard, salt, and pepper to the mashed yolks and mix thoroughly until the mixture is smooth and creamy.
  8. Fill the egg whites: Spoon or pipe the yolk mixture evenly into the hollowed egg white halves.
  9. Garnish and serve: Sprinkle a pinch of paprika over the filled eggs for a pop of color and subtle smoky flavor, then serve chilled or at room temperature.

Notes

  • For easier peeling, use eggs that are a few days old rather than very fresh eggs.
  • Customize the filling by adding chopped chives, dill, or a dash of hot sauce if desired.
  • The paprika garnish adds color and flavor but can be omitted for those sensitive to spices.
  • Store deviled eggs in an airtight container in the refrigerator for up to 2 days.
  • Use a piping bag with a star tip to fill the eggs for a more decorative presentation.

Find it online: https://lauracooks.com/classic-deviled-eggs-recipe/