Classic Deviled EggsPT20Mhttps://img1.recipesrun.com/201907/2019/0904/c5/3/353222/300x200x50.jpg12 servings
Ingredients:
Fresh herbs, for garnish Paprika Pepper Salt2 tsp. Mustard1/2 cup Mayonnaise6 Eggs
Classic Deviled Eggs
By lihui
12Person
20Minutes
98Calories
Classic Deviled eggs are a crowd-favorite and a go-to appetizer recipe for any host. This classic deviled eggs recipe makes the perfect little bites to add to any meal or party spread. If you’re looking for an easy appetizer that doubles as a party favorite, these classic deviled eggs are a must-try.
Ingredients
Fresh herbs, for garnish
Paprika
Pepper
Salt
2 tsp. Mustard
1/2 cup Mayonnaise
6 Eggs
Method
01
Place eggs in a large saucepan. Cover them with cool water by 1 inch. Cover the pan with a lid and bring water to a rolling boil over high heat; when the water has reached a boil, set the timer for 7 minutes. After 7 minutes remove from the pot using a slotted spoon and place them in ice-cold water to cool down.
02
Peel the eggs and slice them in half, from tip to bottom.
03
Remove the yolks using a teaspoon, and mash them with a fork. Add the mayonnaise, mustard, season with salt and pepper. Mix well until mixture is smooth.
04
Transfer the filling to a piping bag or plastic bag, and pipe the filling in the egg whites. Sprinkle on top with paprika & fresh herbs.
Classic Deviled eggs are a crowd-favorite and a go-to appetizer recipe for any host. This classic deviled eggs recipe makes the perfect little bites to add to any meal or party spread. If you’re looking for an easy appetizer that doubles as a party favorite, these classic deviled eggs are a must-try.
01
Information
Gradeeasy
Serving
12 servings
Calorie98 Kcal
Prep Time13 Mins
Cook Time7 Mins
Total Time20 Mins
02
Ingredients
Fresh herbs, for garnish
Paprika
Pepper
Salt
2 tsp. Mustard
1/2 cup Mayonnaise
6 Eggs
03
Method
Step 1
Place eggs in a large saucepan. Cover them with cool water by 1 inch. Cover the pan with a lid and bring water to a rolling boil over high heat; when the water has reached a boil, set the timer for 7 minutes. After 7 minutes remove from the pot using a slotted spoon and place them in ice-cold water to cool down.
Step 2
Peel the eggs and slice them in half, from tip to bottom.
Step 3
Remove the yolks using a teaspoon, and mash them with a fork. Add the mayonnaise, mustard, season with salt and pepper. Mix well until mixture is smooth.
Step 4
Transfer the filling to a piping bag or plastic bag, and pipe the filling in the egg whites. Sprinkle on top with paprika & fresh herbs.