The good ol'Â Classic Deviled Eggs. This is my Mom's recipe that she made year after year and while it's very simple it's so delicious. We serve these at almost every family gathering and party!
Deviled eggs are a classic party side dish. I make these for a lot of my parties and gatherings.
One big time to use this recipe is right after Easter. Use your leftover colored eggs to make this recipe. It is a great and easy recipe to make, that will be a great side dish for your next gathering!
How to make Classic Deviled Eggs:
Making Deviled Eggs are relatively easy, but it is a delicate process. Boiling the eggs to the correct temperature and time is essential for the right firmness of the hard boiled egg.
Peeling the eggs to ensure pretty looking deviled eggs is an important part of making these as well.
Ingredients:
- Eggs
- Mayonnaise
- Mustard
- Salt (to taste)
- Pepper (to taste)
- Optional: Sprinkle with paprika or fresh parsley for garnish
Directions:
Step 1:Â Place eggs in a pot and cover with water. Heat to a boil and allow to cook for 1-2 minutes. Cover and remove from heat and allow to sit for 10-14 minutes.
- Tip: Peeling a perfect egg can be hard, and could make your Deviled Egg look bad. Use my tips below in peeling the best egg, and check out my How to Boil an Egg post.
Step 2:Â Peel eggs, slice in half and add the yolk to a bowl. Use a fork to mash and mix the yolk with mayonnaise, mustard, salt, and pepper.
Step 3:Â Spoon in yolk mix to your egg white.
Step 4: This step is optional but you can sprinkle with paprika and top with fresh parsley for garnish.
How to peel an egg:
Peeling an egg can be a pain! Mine used to always get stuck and come off in tiny pieces.
I found that using a spoon can be a real game changer and make your egg peel perfectly.
One: You want to start by making a crack on the bottom or top of your egg. Usually, that is where there will be air space so it is easier to peel.
Two: Peel a small part of the egg with your fingers.
Three: Place your spoon inside the eggshell. Make sure the spoon is just between the egg and shell.
Four: Move your spoon firmly around your egg until all your shell is off. I usually run mine under water before serving to make sure that all shell is gone.
Want more egg recipes? Try these next:
The BEST Egg Salad: It's actually the best! This recipe is a favorite with my readers and I think you will love it also.Â
Sausage Egg Breakfast Braid: This breakfast recipe is amazing. It looks beautiful and was so easy to make.Â
Low Carb Egg Casserole: One of my favorite egg casseroles, so simple and so good.Â
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Classic Deviled Eggs
Ingredients
- 6 large Eggs
- ¼ cup Mayonnaise
- 1 teaspoon Mustard
- ⅛ teaspoon Salt (or to taste)
- ⅛ teaspoon Pepper (or to taste)
- Optional: Sprinkle with paprika and top with fresh parsley for garnish
Instructions
- Place eggs in a pot and cover with water. Heat to a boil and allow to cook for 1-2 minutes. Cover and remove from heat and allow to sit for 10-14 minutes.
- Peel eggs, slice in half and add the yolk to a bowl. Use a fork to mash and mix the yolk with mayonnaise, mustard, salt, and pepper.
- Spoon in yolk mix to your egg white.Optional: Sprinkle with paprika and top with fresh parsley for garnish.
Nutrition
Is it dry mustard or wet?
I use wet yellow mustard