Classic Deviled Eggs
Deviled eggs are ingenious. With creamy mashed yolks, rich mayonnaise, tangy mustard, and a finishing sprinkle of paprika, these classic deviled eggs are easy enough for everyday snacking yet elegant enough for special occasions.Hard-boiled eggs are cooled, shelled, sliced in half, the yolk removed and mixed with ingredients, such as mayonnaise, vinegar, mustard, spices and herbs. It’s then blended into a nice smooth paste which is then placed in the hollowed-out egg whites. Whether you're preparing them for a holiday table, family brunch, picnic, potluck, or party, this deviled eggs recipe with mayonnaise and mustard is a dependable crowd-pleaser. Try the classic version first, then experiment with bacon, herbs, pickles, avocado, or a spicy kick to make the recipe your own.
Servings: 2
Calories: 253kcal
Ingredients
- 4 large eggs
- 1/8 tsp salt
- 1/8 tsp pepper
- 2 tbsp mayonnaise
- ½ tsp apple cider vinegar
- ½ tsp Dijon mustard
- 1 tbsp butter
- ¼ tsp paprika
Instructions
- For this egg recipe, place eggs in a pan of water.
- Cook on high heat until the water begins to boil.
- Then turn the heat to low, cover with a lid and cook for 30 seconds.
- Turn off the heat and leave the eggs covered for about 10 minutes
- Then dunk the boiled eggs in a bowl of chilled water.
- Once the eggs have cooled down, peel the shells.
- Slice the boiled and peeled eggs in half, lengthwise.
- Gently remove the yolks into a bowl. Place the egg whites aside.
- Mash the egg yolks thoroughly with a fork.
- Stir in mayonnaise, salt, pepper, apple cider vinegar, mustard, butter until completely combined.
- Scoop out a teaspoon of the yolk mixture and fill the hollow egg whites with this mixture, heaping it lightly.
- Sprinkle with paprika.
- Serve Deviled Eggs and enjoy!