Classic Deviled Eggs

If you're looking for ways to use up hard-boiled eggs from Easter, or just want an easy, filling and popular appetizer — Deviled Eggs will do the job!

★ Why You'll Love this Recipe ★

Deviled eggs make a great snack or appetizer that's cheap, easy and feeds a lot of people.

If serving a party, figure 3 finished egg-halves per guest (or 1 ½ eggs per person).

The best part about this recipe is that these are easy enough for kids to make.

★ Tips & FAQs ★

How to Easily Peel Eggs.

Yes, there is a secret to peeling hard-boiled eggs without the shell annoyingly getting stuck to the egg! The trick is to bring the water to a boil, then add the eggs.

This is not as easy as simply adding the eggs and then bringin everything to a boil, however, it's worth it!

I use a spider strainer to lower 3 eggs as a time into the boiling water. Be careful as water will be hot.

Do this and following the cooking instructions — boil for 10 minutes, let sit for an additional 10 minutes. Then when you're ready to peel, the shells will slide right off. Frustration-free!

Garnish Your Eggs

You can top these eggs with anything your heart desires!

Some favorite toppings of mine are:

• Paprika
• Sliced green onions
• Bacon or prosciutto
• Smoked salmon
• Fresh Parsley
• Capers
• Red onion slivers
• Chives (fresh or dried)

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Classic Deviled Eggs

Author: Angela G.

Deviled eggs make a great snack or appetizer that’s cheap, easy and feeds a lot of people. The best part about this recipe is that it’s easy enough for kids to make. Made with pickle relish, yellow mustard and mayo. A classic!

5 from 1 review

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Course: Appetizers, Snacks

Cuisine: American

Skill Level: Easy

Recipe Type: Easter, Eggs, Fall, Football Food, Kid-Friendly, New Year's Eve, Party, Served Cold, Summer, Vegetarian

Prep Time: 10 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 20 minutes minutes

Servings: 12 Servings

Yield: 36 deviled eggs

Ingredients 

• 18 large eggs
• ½ cup mayo
• ¼ cup yellow mustard
• 2 tablespoon pickle relish
• ¼ teaspoon paprika
• Fresh parsley for garnish if desired

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Instructions

• Bring water to a boil. Carefully add eggs to boiling water.

  Boil eggs for 10 minutes. Let sit for an additional 10 minutes.
• Peel eggs & cut in half. Remove yolks and set aside in a bowl. Arrange egg-halves on a platter.
• Mash egg yolks with a fork. Add mayo, mustard and relish. Mix thoroughly. Spoon yolks into egg halves (a melon scooper works great if you've got one). Sprinkle paprika on top and add a sprig of parsley to each egg.

Notes

Eggs will be easy to peel if you add them to boiling water. It can be tricky not to crack them doing this though! I use a strainer to slowly lower a few eggs as a time into the boiling water.

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Nutrition Facts

Calories: 176kcal | Carbohydrates: 1g | Protein: 10g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 283mg | Sodium: 252mg | Potassium: 115mg | Fiber: 1g | Sugar: 1g | Vitamin A: 422IU | Vitamin C: 1mg | Calcium: 46mg | Iron: 1mg

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