Classic Deviled Eggs PT20M https://img1.recipesrun.com/201907/2019/0904/c5/3/353222/300x200x50.jpg 12 servings Ingredients: Fresh herbs, for garnish Paprika Pepper Salt 2 tsp. Mustard 1/2 cup Mayonnaise 6 Eggs

Classic Deviled Eggs

By lihui

12 Person
20 Minutes
98 Calories
Classic Deviled eggs are a crowd-favorite and a go-to appetizer recipe for any host. This classic deviled eggs recipe makes the perfect little bites to add to any meal or party spread. If you’re looking for an easy appetizer that doubles as a party favorite, these classic deviled eggs are a must-try.

Ingredients

  • Fresh herbs, for garnish

  • Paprika

  • Pepper

  • Salt

  • 2 tsp. Mustard

  • 1/2 cup Mayonnaise

  • 6 Eggs

Method

  • 01
    Place eggs in a large saucepan. Cover them with cool water by 1 inch. Cover the pan with a lid and bring water to a rolling boil over high heat; when the water has reached a boil, set the timer for 7 minutes. After 7 minutes remove from the pot using a slotted spoon and place them in ice-cold water to cool down.
  • 02
    Peel the eggs and slice them in half, from tip to bottom.
  • 03
    Remove the yolks using a teaspoon, and mash them with a fork. Add the mayonnaise, mustard, season with salt and pepper. Mix well until mixture is smooth.
  • 04
    Transfer the filling to a piping bag or plastic bag, and pipe the filling in the egg whites. Sprinkle on top with paprika & fresh herbs.

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Classic Deviled Eggs

Classic Deviled eggs are a crowd-favorite and a go-to appetizer recipe for any host. This classic deviled eggs recipe makes the perfect little bites to add to any meal or party spread. If you’re looking for an easy appetizer that doubles as a party favorite, these classic deviled eggs are a must-try.
01 Information
  • Grade easy
  • Serving 12 servings
  • Calorie 98 Kcal
  • Prep Time 13 Mins
  • Cook Time 7 Mins
  • Total Time 20 Mins
02 Ingredients
Fresh herbs, for garnish
Paprika
Pepper
Salt
2 tsp. Mustard
1/2 cup Mayonnaise
6 Eggs
03 Method
Step 1
Place eggs in a large saucepan. Cover them with cool water by 1 inch. Cover the pan with a lid and bring water to a rolling boil over high heat; when the water has reached a boil, set the timer for 7 minutes. After 7 minutes remove from the pot using a slotted spoon and place them in ice-cold water to cool down.
Step 2
Peel the eggs and slice them in half, from tip to bottom.
Step 3
Remove the yolks using a teaspoon, and mash them with a fork. Add the mayonnaise, mustard, season with salt and pepper. Mix well until mixture is smooth.
Step 4
Transfer the filling to a piping bag or plastic bag, and pipe the filling in the egg whites. Sprinkle on top with paprika & fresh herbs.
04 Author
lihui lihui
8 Recipes
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