Classic Deviled Eggs

Classic Deviled Eggs are made with just a few simple ingredients. A quick and hard-to-resist appetizer that is always a hit at parties and family gatherings!

Easter Sunday is on the horizon, and this Classic Deviled Egg recipe can be your quick fix for a perfect party appetizer.

Quick like this..

• Boil the eggs.
• Slice cooled eggs in half lengthwise.
• Carefully remove yolks to a bowl and set whites aside.
• Mash the yolks and add mayo, mustard, vinegar, and salt & pepper.
• Fill whites with yolk mixture.
• Sprinkle with paprika.
• Refrigerate until serving.

So simple.

Do you struggle boiling eggs? Here’s my food-proof method, and tips.

1. Gently place eggs in a stock pan. Cover with water and add a big shake of either salt or baking soda. Secure lid on top.
2. Turn burner to high and bring eggs to a boil. Don’t lift lid.
3. When eggs reach a boil, turn burner off and set timer to 11 minutes. Leave pan on burner with lid on securely.
4. After timer beeps, place pan in your sink, and run cold water over the eggs.
5. Let the eggs sit for about 10 minutes. Remove eggs to dry towel on counter.
6. Peel eggs. The shell should come off very easily.

Note: If your eggs are very fresh, they won’t peel well. It’s best to use eggs that you’ve had in your refrigerator for awhile.

Enjoy!

xoxo ~Sue

Make this appetizer next: Homemade Hummus and Pita Chips

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Classic Deviled Eggs

Prep Time

10 mins

Cook Time

12 mins

Total Time

25 mins

 

Classic Deviled Eggs are made with just a few simple ingredients. A quick and hard-to-resist appetizer that is always a hit at parties and family gatherings!

Course: Appetizer

Cuisine: American

Keyword: deviled eggs

Servings: 12

Calories: 68 kcal

Author: Sue Ringsdorf

Ingredients

• 6 large eggs
• 1/4 cup mayonnaise
• 2 teaspoons yellow mustard
• 1 teaspoon apple cider vinegar
• salt and pepper to taste
• smoked paprika
• 1 Tablespoon salt to use for boiling eggs

Instructions

1. Place eggs gently in a medium saucepan. Fill water to the top of the eggs, add one tablespoon salt, and place lid on pan. Turn burner to high and when it starts to boil, turn burner off, leave pan on burner, and set timer for 12 minutes. 

2. Remove pan from heat after 12 minutes and place in sink, running cold water over the eggs. Let sit until eggs are cooled.

3. Gently slice eggs in half (lengthwise) and remove yolk. Set whites aside.

4. Mix egg yolks, mayonnaise, mustard vinegar and salt and pepper until creamy. Pour mixture in piping tool kit.

5. Arrange egg whites on plate. Using piping tool, pipe the yolk mixture on eggs, careful to make a pretty swirl.

6. Sprinkle eggs with smoked paprika, and refrigerate until ready to serve.

Nutrition Facts

Classic Deviled Eggs

Amount Per Serving

Calories 68 Calories from Fat 45

% Daily Value*

Total Fat 5g 8%

Saturated Fat 1g 5%

Cholesterol 94mg 31%

Sodium 655mg 27%

Potassium 34mg 1%

Protein 3g 6%

Vitamin A 2.7%

Calcium 1.4%

Iron 2.4%

* Percent Daily Values are based on a 2000 calorie diet.

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