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Classic Deviled Eggs

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With Easter now come and gone, I thought you all might be looking for something to do with all your hard boiled eggs. Well, here ya go.

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 1/2 eggs per person). The best part about this recipe is that it’s easy enough for kids to make. So, once they find those eggs the Easter bunny hid, you can teach them how to make something of them.

Classic Deviled Eggs

Classic Deviled Eggs

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Cuisine: American
Skill Level: Easy
Servings: 12 Servings


  • 18 large eggs
  • 1/2 cup mayo
  • 1/4 cup yellow mustard
  • 2 tbsp pickle relish
  • 1/4 tsp paprika
  • Fresh parsley for garnish if desired


  • Boil eggs for 10 minutes. Let sit until cool (add ice if you're in a hurry).
  • 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.

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