Classic Deviled Eggs Recipe
Discover the perfect Classic Deviled Eggs recipe, blending creamy mayonnaise, tangy Dijon mustard, and a hint of paprika. Ideal for any occasion, these easy-to-make deviled eggs are the ultimate appetizer or side dish for brunch, lunch, or dinner gatherings.
Servings: 12
Ingredients
- 6 hard boiled eggs see how to boil eggs
- 3 tablespoons mayonnaise
- 1 teaspoon dijon mustard
- 3 dashes hot sauce or to taste
- ⅛ teaspoon salt
- ⅛ teaspoon freshly ground black pepper
- smoked or sweet paprika to taste, plus more for garnish
- fresh chives for garnish, optional
Instructions
- Cut the cooled boiled eggs in half, lengthwise.
- Carefully take out the yolks and transfer the yolks to a mixing bowl; mash them with the back of a fork.
- To the mashed egg yolk mixture add in the mayonnaise, dijon mustard, hot sauce, salt, pepper, and paprika; mix and stir until thoroughly combined. Taste for salt and pepper and adjust accordingly.
- Pipe or spoon the egg yolk mixture into the empty egg white halves.
- Cover and refrigerate until ready to use.
- Garnish with a sprinkle of paprika and chives, and serve.
Notes
Make Ahead. Boil the eggs a couple of days in advance. Cut the eggs in half and make the yolk mixture; store the yolks and whites separately in the fridge until ready to fill and serve.
Nutrition
Serving: 0.5egg | Calories: 63kcal | Carbohydrates: 1g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 95mg | Sodium: 91mg | Potassium: 34mg | Fiber: 1g | Sugar: 1g | Vitamin A: 133IU | Vitamin C: 1mg | Calcium: 13mg | Iron: 1mg
