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Prep Time15min
Total15min
Servings12
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Ingredients
6
hard-cooked eggs, peeled
3
tablespoons mayonnaise or salad dressing
1/2
teaspoon ground mustard
1/8
teaspoon salt
1/8
teaspoon pepper
Paprika, if desired
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Steps
1
Cut eggs lengthwise in half. Slip out yolks and mash with fork.
2
Stir in mayonnaise, mustard, salt and pepper. Fill whites with egg yolk mixture, heaping it lightly. Sprinkle with paprika, if desired. Cover and refrigerate up to 24 hours.
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Switch up the flavor of the filling in your Classic Deviled Eggs by stirring in finely chopped dill or a dash of garlic powder or hot pepper sauce.
Bacon-Cheddar Deviled Eggs: Mix 2 to 3 crumbled crispy bacon slices and 2 tablespoons finely shredded cheddar cheese into the yolk mixture. Garnish with more crumbled bacon or chopped fresh chives or parsley.
Blue Cheese Deviled Eggs: Omit the mustard. Add 1/4 cup crumbled blue cheese into the yolk mixture. Garnish with freshly ground black pepper and small celery leaves.
Chipotle Deviled Eggs: Omit the mustard. Stir 1 thinly sliced green onion and 1 1/2 to 2 teaspoons finely chopped, drained chipotle chiles in adobo sauce (from a 7-oz can) into the yolk mixture. Garnish with chopped fresh cilantro leaves and a sprinkle of chili powder.
Fresh Herb Deviled Eggs: Stir 1 tablespoon of chopped fresh herbs (chives, parsley, dill, basil and/or marjoram) into the yolk mixture. Garnish with small herb leaves.
Ham Deviled Eggs: Stir 1 tablespoon finely chopped cooked ham into the yolk mixture. Garnish with small pieces of julienned red bell pepper.
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