Classic Deviled Eggs
Recipe: #16971
January 23, 2015
Categories: Comfort Food, Snacks, Eggs, Appetizers, Budget-Friendly, Easy/Beginner Cooking, One-Pot Meal, No-Cook, Quick Meals, Baby Shower, Brunch, Christmas, Entertaining, Ladies Luncheon, Mother's Day, New Years, Potluck, Hand Mix/Whisk, Refrigerator, Gluten-Free, High Protein, Kosher, Low Carbohydrate, Non-Dairy, Vegetarian, Make it from scratch more
"One of my go-to recipe for deviled eggs, it`s just a basic recipe but it can be modified to be made creamier, spicier or altered to flavors of your choosing by adjusting the amount of mayonnaise, mustard, relish and paprika, you can also add a little hot sauce to spice things up or chopped pickles in place of the relish"
Original recipe yields 24 servings
Ingredients
Nutritional
- Serving Size: 1 (36.4 g)
- Calories 56.3
- Total Fat - 3.7 g
- Saturated Fat - 1 g
- Cholesterol - 105.4 mg
- Sodium - 161 mg
- Total Carbohydrate - 2.1 g
- Dietary Fiber - 0.1 g
- Sugars - 0.9 g
- Protein - 3.6 g
- Calcium - 17.4 mg
- Iron - 0.5 mg
- Vitamin C - 0.1 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Slice the eggs in half lengthwise. Scoop out the yolks and place in medium bowl. (Be careful not to damage the white halves.)
Step 2
Mash the yolks with a fork. Add mayonnaise and mustards, and stir to thoroughly combine until mixture is smooth as possible. Add relish, salt, pepper and paprika, and stir well.
Step 3
Place filling in the whites using a small spoon, or pipe in with a pastry bag and decorative tube.
Step 4
Garnish with additional paprika. Serve immediately or refrigerate in tightly covered container.
Tips & Variations
No special items needed.
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