Classic Deviled Eggs
Raise your hand if you have deviled eggs on your Easter dinner table. Yep….I thought so. Deviled eggs are pretty standard for Easter. They always make an appearance with our Easter dinner.
Making deviled eggs is a great way to use up some of those hard boiled Easter Eggs. We also make Egg Salad Sandwiches!
But that’s not the only time we eat them. Pretty much anytime we barbecue hamburgers, have a picnic or a family get-together, we have deviled eggs.
This recipe is for a classic Deviled Egg. It has mayonnaise, mustard, and is garnished with paprika! As a kid, I always thought paprika was a fancy garnish.
I was often in charge of making the eggs and I always finished them with just the perfect amount of paprika!
I like to keep these eggs simple and a bit rustic. I mash all the yolks with a fork and don’t worry about a few little chunks.
The filling doesn’t get perfectly smooth…just perfectly tasty!
This recipe can easily be doubled or halved to fit just the right amount of people. Be prepared for a couple of eggs to disappear as you are making them.
There always seem to be a few starving kids…or husband around when I am making these and they just can’t wait for dinner and need to sample one now!
How to make a perfect hard boiled egg
Can I make deviled eggs ahead of time?
Yes! If you make them the same day, just cover and refrigerate until serving time. I always wait to add paprika and chives until I am ready to serve the eggs.
To make more than a day ahead of time, keep the filling and eggs separate and refrigerated. Fill the eggs when you are ready to serve and add garnish.
I made this recipe with mayonnaise. You could also use homemade Miracle Whip in place of the mayonnaise if you wish.
Classic Deviled Eggs
- 6 eggs hard boiled and peeled
- 1/4 cup mayonnaise
- 1 Tablespoon apple cider vinegar
- 1 teaspoon yellow mustard
- 1/4 teaspoon pepper
- 1/4 teaspoon salt
- Paprika Optional
- Chives Optional
Cut eggs in half and remove the yolks. Place egg whites on a plate and yolks in a bowl.
Mash yolks with a fork until finely mashed. Add mayonnaise, vinegar, mustard, and salt and pepper. Mix together.
Divide filling back into egg halves either using a spoon or a pastry bag. Sprinkle with paprika and fresh cut chives.