Home Appetizers & Snacks Classic Deviled Eggs Recipe – A Simple, Delicious Appetizer
classic deviled eggs

Classic Deviled Eggs Recipe – A Simple, Delicious Appetizer

by Helen
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Classic Deviled Eggs Recipe –  Making classic deviled eggs is one of the easiest and most inexpensive appetizers you can make.  If you have access to free-range eggs, use them.  You may find them at your local farmer's market or a specialty food store.  Share this classic deviled eggs recipe with your friends.  Be sure to use a nontoxic, nonstick pan when making eggs so they don't stick.

Deviled eggs are a classic appetizer that is perfect for any occasion.  They're easy to make, delicious, and can be customized to suit your taste.  Deviled eggs can be served as a side dish at any event or gathering.  They are popular for picnics, potlucks, and holiday parties like Easter, Thanksgiving, and Christmas.  Deviled eggs are also a great addition to brunch menus or served as a light snack.  They can be enjoyed any time of year and are a crowd-pleaser for both kids and adults. Sure to chill the deviled eggs before serving, and enjoy!

If you enjoyed this recipe check out the recipes below.

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classic deviled eggs

INGREDIENTS
  • 12 eggs
  • 1/2 cup mayonnaise (BUY HERE)
  • 1/8 teaspoon garlic powder (BUY HERE)
  • 1/8 cup yellow mustard (BUY HERE)
  • 1/4 teaspoon salt
  • Freshly ground black pepper
  • Smoked paprika, for garnish

Directions

  1. Fill the pot halfway up with water, place the eggs in the pot, and leave 1 1/2 inches of water above the eggs.  Heat on high until water begins to boil; turn heat to low, and cook for 5 minutes.  Remove from heat and leave covered for 10 minutes.
  2. Place eggs under running water, and make sure the water is cold.
  3. Gently crack egg shells and carefully peel them under cool running water, then place peeled eggs in a clean bowl.
  4. Dry the egg with a paper towel, then slice it in half lengthwise, remove the yolk, place it in a medium bowl, and put the whites on a deviled egg container or a serving platter.  Place the egg white on the deviled egg tray.
  5. Mash the yolks into a fine crumble using a fork.  Mix well with mayonnaise, garlic powder, mustard, salt, and pepper.
  6. Tip:  Place the yolk mixture in a zip lock or freezer bag, close the bag, cut a corner, and gently fill each egg white with the yolk mixture.
  7. Sprinkle with paprika and cool in the refrigerator until ready to serve.
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