Best Deviled Eggs
The best deviled eggs recipe with a secret ingredient twist. Ready in just 15 minutes -- simple, easy and perfect for appetizers and holidays!
Servings: 12
Cost: $10
Ingredients
- 6 hard boiled eggs cooled and sliced in half
- ½ cup mayonnaise
- 1 teaspoon Dijon mustard
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
- ⅛ teaspoon sweet paprika for garnish
Instructions
- Peel eggs, and slice in half vertically
- Scoop out the egg yolks, place in a mixing bowl, and set the egg whites aside
- Mash the yolks with a fork to break them up
- Stir in the mayo, mustard, salt and pepper, and mix until well combined
- Fill the egg whites with the yolk mixture using a piping bag or small spoon
- Top with a sprinkle of paprika and chopped chives, if desired
- Refrigerate until ready to serve in airtight container or covered with plastic wrap
Video
Notes
It's easiest to peel eggs while they are still warm. Gently tap the cooked eggs on the counter and roll the eggs back and forth on the counter to loosen the shells.
To easily fill a piping bag, place a bag inside a tall glass, and fold the top edges over the rim. Then, spoon the deviled egg filling inside the bag.
These are best made the day you are serving. If you want to make ahead of time, cook the eggs up to 2 days in advance, and make the deviled eggs the day you are serving. Refrigerate leftover eggs within 2 hours of serving.
Nutrition
Calories: 102kcal | Carbohydrates: 0.4g | Protein: 3g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 97mg | Sodium: 187mg | Potassium: 34mg | Fiber: 0.02g | Sugar: 0.3g | Vitamin A: 147IU | Calcium: 14mg | Iron: 0.3mg
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