This recipe is adapted from “U.S.A. Cookbook,” written by Sheila Lukins, an author of the “Silver Palate” cookbooks that were popular in the 1980s and ’90s. If you’re looking for an introduction to deviled eggs, this is the place to start: just eggs, mustard, mayonnaise, a dash of Tabasco and a festive sprinkle of paprika (or jazz things up with a garnish of chives). They are a simple and spectacular addition to a holiday table.
BEST Deviled Eggs Recipe
Deviled eggs are hard boiled eggs where the yolk is mixed with mayonnaise, mustard, vinegar, salt and pepper. The little sprinkle of paprika on top is the perfect finishing touch. Watch the video above to see how easy it is to make this recipe!
Prep: 20min
Total: 34min
Yield: 12
Serving Size: 2 deviled eggs halves
Nutrition Facts: servingSize 2 deviled eggs halves, calories 125.3 kcal, Carbohydrate 0.7 g, Protein 6.4 g, Fat 10.5 g, Saturated Fat 2.4 g, Cholesterol 189.4 mg, Sodium 125.7 mg, Sugar 0.6 g
Ingredients:
- 6 large eggs
- 3 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon apple cider vinegar
- salt and pepper (to taste)
- paprika (for garnish)
Instruction:
- Bring a pot of water to a boil. Reduce the heat to low (or off) to ensure the water is no longer boiling or has bubbles and use a skimmer to place the eggs in the water. Then increase the heat back to high and set a timer for 14 minutes.
- While the eggs are boiling prepare an ice water bath and set aside. After 14 minutes, remove the eggs from the water and place in the ice water bath.
- Once the eggs have cooled completely, peel them and slice in half lengthwise. Remove the yolk to a small bowl with a spoon and place the egg whites on a plate.
- Mash the yolks with a fork and add the mayonnaise, mustard, vinegar, salt and pepper. Stir everything together until it’s smooth.
- Use a spoon to add a portion of the deviled egg mixture back into the hole of each egg white. Sprinkle on paprika for garnish.
Deviled Eggs Recipe
This classic deviled eggs recipe is so easy to make as a side dish, appetizer, or even as a healthy snack!
Prep: 10min
Total: 20min
Yield: 12
Serving Size: 1 egg
Nutrition Facts: calories 63 kcal, Protein 2 g, Fat 5 g, Saturated Fat 1 g, Cholesterol 83 mg, Sodium 89 mg, servingSize 1 egg
Ingredients:
- 6 hard-boiled eggs (cooled)
- ¼ cup mayonnaise
- 1 teaspoon white vinegar
- 1 teaspoon yellow mustard
- ⅛ teaspoon salt
- freshly ground black pepper to taste
- smoked paprika and fresh dill weed for garnish
Instruction:
- Peel cooled hard-boiled eggs gently so the whites remain intact and slice in half lengthwise.
- Remove the yolks and place them in a medium bowl, place the whites on a serving platter.
- With a fork, mash the yolks into a fine crumble.
- Add mayonnaise, vinegar, mustard, salt, and pepper, mix until smooth.
- Just before serving, fill each egg white with the creamy yolk mixture with a spoon or a piping bag.
- Garnish with a sprinkle of paprika and fresh dill weed.
Classic Deviled Eggs
Start any festive occasion off strong with an appetizer that’s made for celebrations! Classic Deviled Eggs are ultra-delicious, and sure to be a star at any get together. Garnish your creamy deviled eggs with a variety of tasty toppings, and you’ve got a go-to appetizer that will quickly be devoured by kids and adults alike. Here’s how to make deviled eggs!
Prep: 15min
Total: 15min
Yield: 12
Serving Size: 1 Serving
Nutrition Facts: calories 60 , Carbohydrate 0 g, Cholesterol 95 mg, Fat 1/2 , Fiber 0 g, Protein 3 g, Saturated Fat 1 g, servingSize 1 Serving, Sodium 75 mg, Sugar 0 g, Trans Fat 0 g
Ingredients:
- 6 hard-cooked eggs, peeled
- 3 tablespoons mayonnaise or salad dressing
- 1/2 teaspoon ground mustard
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- Paprika, if desired
Instruction:
- Cut eggs lengthwise in half. Slip out yolks and mash with fork.
- Stir in mayonnaise, mustard, salt and pepper. Fill whites with egg yolk mixture, heaping it lightly. Sprinkle with paprika, if desired. Cover and refrigerate up to 24 hours.
Deviled Eggs
FAQ
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