Classic Deviled Eggs Recipe

Our Classic Deviled Eggs Recipe is amazing!  Deviled eggs are a party-favorite and a go-to appetizer recipe for any host. If you’re looking for an easy appetizer that doubles as a crowd-favorite, these classic deviled eggs are a must-try. Top with different combinations to treat your guests to an unexpected appetizer and a whole new take on the deviled egg.

Classic Deviled Eggs recipe

Ingredients for Classic Deviled Eggs Recipe

6 hard-cooked eggs, peeled
3 tablespoons mayonnaise or salad dressing
1/2 teaspoon ground mustard
1/8 teaspoon salt
1/8 teaspoon pepper
Paprika, if desired

Cut eggs lengthwise in half. Slip out yolks and mash with fork.

Stir in mayonnaise, mustard, salt and pepper. Fill whites with egg yolk mixture, heaping it lightly. Sprinkle with paprika, if desired. Cover and refrigerate up to 24 hours.

Cut a very thin slice off the bottom of each egg white half before filling to help the eggs stay in place on the serving plate. Or instead of cutting the eggs in half lengthwise, slice the narrow end of the eggs off, exposing the yolks. Slice a bit off of the wide end, so the eggs will stand upright. Carefully scoop out the cooked yolks with a narrow spoon and mash them up for the filling and reserving the egg white pieces you sliced off the eggs for another use. Spoon the filling into a pastry bag with a straight or star tip (or simpler still, into a plastic food bag with a corner cut off). Squeeze the filling back into the standing egg whites and arrange them on a pretty plate. Garnish with small sprigs of fresh herb or a hearty sprinkle of chopped chives or green onion and some smoked paprika.
Bacon-Cheddar Deviled Eggs: Mix 2 to 3 slices crisply cooked and crumbled bacon and 2 tablespoons finely shredded Cheddar cheese into the yolk mixture. Garnish with more crumbled bacon or chopped fresh chives or parsley.
Blue Cheese Deviled Eggs: Skip the mustard and mix 1/4 cup crumbled blue cheese into the yolk mixture. Garnish with freshly ground black pepper and small celery leaves.
Chipotle Deviled Eggs: Pass on the mustard and mix 1 1/2 to 2 teaspoons finely chopped chipotle chiles in adobo sauce (from a 7-ounce can), drained, and 1 thinly sliced green onion into the yolk mixture. Garnish with chopped fresh cilantro leaves and a sprinkle of chili powder.
Fresh Herb Deviled Eggs: Mix in 1 tablespoon of chopped fresh herbs (chives, parsley, dill, basil, and/or marjoram) into the yolk mixture. Garnish with small herb leaves.
Ham Deviled Eggs: Mix 1 tablespoon cooked ham into the yolk mixture. Garnish with small julienned pieces of red bell pepper.
Try stirring in finely chopped dill or a dash of garlic salt or hot pepper sauce for a different flavored filling.

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Ove Glove Oven Mitt Customer Reviews

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WARNINGThis product extends the time to handle hot objects.  It is NOT permanent protection against fire or heat.  Do not use this glove with steam or while glove is wet.  Can result in injury if not used accordingly to instructions.

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