Deviled Eggs

4.56 from 9 votes

These Classic Deviled Eggs are devilishly delicious and perfect for an appetizer. Their simplicity makes them ideal for every occasion, yet elegant enough for the big holidays!

Prep Time30

Cook Time15

Total Time45

Course: Appetizer

Cuisine: American

Keyword: deviled eggs, easter recipes

Servings:

Calories: 60kcal

Author: Joanna Cismaru

Ingredients

12 hard-boiled eggs
⅓ cup mayonnaise
1 tablespoon mustard
1 tablespoon hot sauce
¼ teaspoon salt
¼ teaspoon pepper

Garnish

1 pinch paprika either smoked or sweet
1 tablespoon chives chopped

US Customary - Metric

Instructions

Slice the eggs in half lengthwise and spoon out the egg yolk to a bowl. Place the egg whites onto a clean dry plate or platter.
Add the rest of the ingredients to the bowl, with the exception of the paprika and chives and mash everything together.
Using a small ice cream scoop fill the egg whites with the filling. Alternatively, you can use a teaspoon or a piping bag to pipe filling into the egg whites.
Sprinkle each deviled egg with paprika and garnish with chives.

Video

Notes

Start with perfectly boiled eggs: The first step to making great deviled eggs is to start with perfectly boiled eggs. As I mentioned earlier, using slightly older eggs will make them easier to peel. Be sure to follow the steps I provided earlier for making perfectly peel-able hard-boiled eggs.
Mix the filling well: To get a smooth and creamy filling, make sure to mix the egg yolks, mayonnaise, and other ingredients thoroughly. Use a fork or a hand mixer to make sure there are no lumps.
Use a piping bag or a plastic bag to fill the eggs: A piping bag or a plastic bag with the corner snipped off can make it easier to fill the egg whites with the filling. This can give your deviled eggs a more polished and professional look. Alternatively, you can simply spoon the filling into the egg whites if you don’t have a piping bag or plastic bag.
Leftovers: Eggs are a perishable food item, so you must keep them chilled at all times. Store them in an airtight container and refrigerate for up to 2 days. Unfortunately they will not last more than 2 days.

Nutrition