Classic Deviled Eggs are a quintessential dish that has been a staple at picnics, potlucks, and family gatherings for generations. This simple yet delicious recipe is easy to make and requires only a handful of ingredients. The eggs are hard-boiled and the yolks are seasoned and mixed, then spooned back into the egg whites, creating a creamy and tangy filling that’s sure to please.
Classic Deviled Eggs
Course: AppetizersServings
16
piecesPrep time
15
minutesCooking time
25
minutesFor generations, Classic Deviled Eggs have been a must-have at potlucks, picnics, and family gatherings. This easy-to-follow recipe requires just a few simple ingredients.
Ingredients
8 large 8 eggs
1/4 cup 1/4 mayonnaise
1 tsp 1 yellow mustard
2 tbsp 2 dill pickle relish
salt and black pepper, to taste
Paprika (optional, for garnish)
Directions
- Place the eggs in a pot and cover them with water. Bring to a boil over high heat. Once boiling, cover the pan and turn off heat. Keep covered for 15 minutes. Drain and rinse under cool water to stop the cooking.
- Crack the eggs and carefully remove the shells. Cut the eggs in half lengthwise and remove the yolks.
- In a bowl, mash the egg yolks with a fork until they are crumbly.
- Add the mayonnaise, mustard and relish to the bowl and mix well. Season with salt and pepper to taste.
- Spoon the yolk mixture into the egg whites, dividing it evenly among them.
- Sprinkle paprika over the tops of the eggs, if desired.
- Chill the deviled eggs in the fridge for at least 30 minutes before serving.
