Classic Deviled Eggs

By lihui

12 Person

20 Minutes

98 Calories

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.

Related Tags

Classic Deviled Eggs

4.1

( By lihui )

01 Information

Grade easy
Serving 12 servings
Calorie 98 Kcal
Prep Time 13 Mins
Cook Time 7 Mins
Total Time 20 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.

04 Author