Classic Deviled Eggs
User Reviews
5
Classic Deviled Eggs
Description
The Classic Deviled Eggs recipe starts by halving peeled, hard boiled eggs and removing the yolks, which are then mashed or pureed into a creamy filling. This filling combines mayonnaise for richness, Dijon or yellow mustard for tang, and white wine vinegar to brighten the flavor. Salt and pepper season the mixture, and fresh minced dill can be added optionally to enhance the herbal undertones.
Piping the filling back into the egg whites creates neat, attractive servings. The finished eggs are topped lightly with paprika, adding mild spice and a pop of color. The texture is creamy yet firm enough to hold shape, offering a satisfying contrast between the smooth filling and firm egg whites.
This recipe adapts well to different methods for hard boiling eggs, including the Instant Pot method, and ingredient quantities can be adjusted if eggs vary in size. Deviled eggs are often served chilled and are convenient for gatherings or as a simple snack.
Ingredients
- 8 large egg peeled, hard boiled
- 3 Tbsp mayonnaise
- 1 Tbsp Dijon mustard or yellow mustard
- 1 tsp white wine vinegar apple cider is a good substitute
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 1/2 Tbsp dill optional, minced fresh
- pinch paprika regular or smoked
Instructions
- Slice the hard boiled eggs in half, lengthwise, into oval shapes. Remove yolks and add to a bowl or food processor. We find the end of a small spoon works well for removing the yolks.
- Puree, grate, or mash the yolks. Add mayonnaise, dijon mustard, vinegar, salt and pepper, and dill, if using. Stir well to combine. Mixture should be creamy, but not runny.
- Add egg yolk filling to piping bag fitted with a piping tip, or a resealable plastic bag. If using the plastic bag, snip a small corner off of the bag. Pipe filling into the hollow part of the egg whites. Alternately, a spoon can be used to dollop the filling in.
- Sprinkle deviled eggs with paprika and serve immediately.
Notes
- This recipe works best with large hard boiled eggs; different sizes may require adjustment of filling ingredients.
- Hard boil the eggs using your preferred method, such as Instant Pot or stovetop boiling.
- Use a piping bag or small spoon to neatly fill the egg white halves with yolk mixture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16deviled
Amount Per Serving
Calories 57 kcal
% Daily Value*
| Calories | 57kcal | 3% |
| Carbohydrates | 1g | 0% |
| Protein | 3g | 6% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 94mg | 31% |
| Sodium | 131mg | 5% |
| Potassium | 34mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 133IU | 3% |
| Vitamin C | 1mg | 1% |
| Calcium | 13mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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