5 from 8 votes
Classic Deviled Eggs
This classic deviled eggs appetizer is easy to make and perfect for gatherings, holidays, or anytime you're craving a tasty snack!
Prep Time
25 mins
Cook Time
15 mins
Total Time
40 mins
Servings:
24
deviled eggs
Calories:
81 kcal
Course:
Appetizer
Cuisine:
American
Ingredients
- 12 large egg
- 1/3 cup (80g) mayonnaise
- 1 tablespoon (15g) Dijon mustard
- 1 tablespoon (15g) white vinegar
- salt to taste
- black pepper to taste
- 1 tablespoon chive for garnish, minced
- 1 teaspoon paprika for garnish
Instructions
- Place the eggs into a pot and fill with water to only a 1/2-inch above the eggs. Bring to a boil then cover and remove the pot from the heat. Let the eggs sit covered for 15 minutes.
- In a large bowl, prepare an ice water bath. Place the eggs into the bath and let sit for 10 minutes. Peel the eggs.
- Slice the eggs in half lengthwise and remove the yolks to a small bowl.
- Add the mayo, mustard, and vinegar to the bowl and mash the yolks. Mix well until smooth and creamy. Test the mixture and season with salt and pepper to taste.
- Fill the mixture into a plastic bag and cut the tip off or add to a piping bag. Pipe the mix into the egg white halves and top with the paprika and chives for garnish. Enjoy!
Cup of Yum
Notes
- The hard boiled eggs are far easier to peel when run under cool water.
- Deviled eggs can be refrigerated for up to 3 days.
Nutrition Information
Calories
81kcal
(4%)
Protein
6.5g
(13%)
Fat
5.6g
(9%)
Saturated Fat
1.6g
(8%)
Cholesterol
186mg
(62%)
Sodium
127mg
(5%)
Potassium
76mg
(2%)
Fiber
0.1g
(0%)
Sugar
0.5g
(1%)
Calcium
29mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 24 deviled eggs
Amount Per Serving
Calories 81
% Daily Value*
| Calories | 81kcal | 4% |
| Protein | 6.5g | 13% |
| Fat | 5.6g | 9% |
| Saturated Fat | 1.6g | 8% |
| Cholesterol | 186mg | 62% |
| Sodium | 127mg | 5% |
| Potassium | 76mg | 2% |
| Fiber | 0.1g | 0% |
| Sugar | 0.5g | 1% |
| Calcium | 29mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.