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Classic Deviled Eggs

Classic Deviled Eggs
  • Prep 15 min
  • Total 15 min
  • Servings 12
Start your meal strong with an appetizer that's made for the holidays. These deviled eggs are delicious, and the best part, there's always more where they came from! Deviled eggs without vinegar are a party-favorite and a go-to appetizer recipe for any host. Top them with different combinations to keep your imagination running and your guests' tastebuds rejoicing. Our deviled eggs recipe gives you a creamy taste that no one can resist...so be warned, once you put them down on the table, they won't be there for long.
Updated November 3, 2020

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

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.

  • Cut a very thin slice off the bottom of each egg white half before filling to help the eggs stay in place on the serving plate. Or instead of cutting the eggs in half lengthwise, slice the narrow end of the eggs off, exposing the yolks. Slice a bit off of the wide end, so the eggs will stand upright. Carefully scoop out the cooked yolks with a narrow spoon and mash them up for the filling and reserving the egg white pieces you sliced off the eggs for another use. Spoon the filling into a pastry bag with a straight or star tip (or simpler still, into a plastic food bag with a corner cut off). Squeeze the filling back into the standing egg whites and arrange them on a pretty plate. Garnish with small sprigs of fresh herb or a hearty sprinkle of chopped chives or green onion and some smoked paprika.
  • Bacon-Cheddar Deviled Eggs: Mix 2 to 3 slices crisply cooked and crumbled bacon 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: Skip the mustard and mix 1/4 cup crumbled blue cheese into the yolk mixture. Garnish with freshly ground black pepper and small celery leaves.
  • Chipotle Deviled Eggs: Pass on the mustard and mix 1 1/2 to 2 teaspoons finely chopped chipotle chiles in adobo sauce (from a 7-ounce can), drained, and 1 thinly sliced green onion into the yolk mixture. Garnish with chopped fresh cilantro leaves and a sprinkle of chili powder.
  • Fresh Herb Deviled Eggs: Mix in 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: Mix 1 tablespoon cooked ham into the yolk mixture. Garnish with small julienned pieces of red bell pepper.
  • Try stirring in finely chopped dill or a dash of garlic salt or hot pepper sauce for a different flavored filling.

Nutrition Facts

Serving Size: 1 Serving
Calories
60
Calories from Fat
45
Total Fat
5g
8%
Saturated Fat
1g
6%
Trans Fat
0g
Cholesterol
95mg
32%
Sodium
75mg
3%
Potassium
35mg
1%
Total Carbohydrate
0g
0%
Dietary Fiber
0g
0%
Sugars
0g
Protein
3g
% Daily Value*:
Vitamin A
2%
2%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice
0
*Percent Daily Values are based on a 2,000 calorie diet.

  • Which came first—the chicken or the deviled egg recipes? They probably followed each other fairly closely, as it turns out. Boiled, seasoned eggs were served in ancient Rome, when were traditionally served as a first course for lavish banquets. The eggs picked up the “deviled” description in the 19th century. It’s a term that was used to refer to dishes with strong flavors or zesty and spicy additions, such as the mustard and pepper mixed into the mashed yolks. Depending on where you grew up, you might refer to deviled eggs as "stuffed eggs," "salad eggs" or "dressed eggs" instead. Toppings vary by region, too: They’re often sprinkled with Old Bay® seasoning on the East coast, but paprika is more commonly used in the South. If you’d like to add some variety to your deviled egg game, check out Betty’s best deviled eggs collection. You’ll find plenty time-tested family favorites and modern new twists
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