Classic Deviled Eggs
This recipe for traditional deviled eggs is always a hit at potlucks and Easter celebrations. Hard boiled yolks are mixed with mayo, mustard, vinegar and spices for a delicious deviled egg filling everyone will love.
Servings: 2 dozen
Calories: 104kcal
Ingredients
- 12 large eggs
- 3-4 tablespoons mayonnaise
- 2 teaspoons Dijon mustard
- 2 teaspoons white vinegar
- 1/4 teaspoon salt
- Dash of cayenne pepper
- 1 teaspoon paprika
Instructions
- Place eggs in a large saucepan and cover with water by one inch. Bring to boil; lower heat to a simmer and cook for 15 minutes.
- Fill a large bowl halfway with ice and water. When eggs have cooked, transfer them with a slotted spoon to ice bath. Let cool completely. Peel eggs and cut each in half lengthwise.
- Remove yolks and place in a bowl. Mash yolks with a fork until smooth.
- Add 3 tablespoons of mayonnaise, mustard, vinegar, salt and cayenne pepper. Mix until well blended. Add additional tablespoon of mayonnaise if desired for smoother consistency.
- Transfer yolk mixture to a piping bag fitted with a plain or star tip, or to a Ziplock bag. If using a Ziplock bag, seal bag and snip off one corner. Pipe yolk mixture into empty egg whites.
- Sprinkle filled eggs with paprika. Chill until serving.
Nutrition
Serving: 1g | Calories: 104kcal | Carbohydrates: 1g | Protein: 6g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Cholesterol: 188mg | Sodium: 167mg