Classic Deviled Eggs Recipe
These simple classic deviled eggs are incredibly easy to make and absolutely are the perfect appetizer at any get-together.
- 6 large hard-boiled eggs
- ¼ cup mayonnaise
- 1 teaspoon yellow mustard
- 1 teaspoon Dijon mustard
- 1/2 teaspoon vinegar
- Dash of hot sauce
- salt and pepper to taste
- paprika dill, or chives for garnish
Slice the hard-boiled eggs in half longways and place the yolks in a medium-size bowl. Add the whites to a serving dish.
Mash the yolks using a fork until it becomes a small crumble. Add in the mayonnaise, mustards, vinegar, hot sauce, salt, and pepper and mix well until combined and as smooth as possible.
Evenly divide the yolk filling between the 12 egg white halves using a spoon or transferring it to a piping bag and pipe it into each egg white.
Garnish with paprika, chopped fresh dill, or chives.
Make-Ahead: You can make these up to 1 day ahead of time.
How to Store: Cover and keep refrigerated for up to 4 days. These will not freeze well.
You can also add flavor enhancers like Dijon mustard or hot sauce.
Be sure your yolks are all the way cooked through.
Try finely grating the yolk on a Microplane if you want it to be perfectly smooth.
You can get creative and add in any other additional things such as different cheeses, oils, or other mashed ingredients.
Sub the mayonnaise for yogurt if you are trying to watch calories.
Calories: 71kcal | Carbohydrates: 1g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 95mg | Sodium: 70mg | Potassium: 34mg | Fiber: 1g | Sugar: 1g | Vitamin A: 134IU | Vitamin C: 1mg | Calcium: 13mg | Iron: 1mg