Classic Deviled Eggs

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This Classic Deviled Eggs recipe is the perfect little bite and a total crowd pleaser, enjoyed by millions for the holidays and any party!

Classic Deviled Eggs



  • 12 large eggs
  • 1/2 cup mayonnaise
  • 2 teaspoons mustard
  • 1/2 teaspoon kosher salt
  • Few grinds of black pepper
  • Pinch cayenne pepper
  • 1 tablespoon pickle relish, optional
  • Smoked paprika, for dusting

  1. Hard boil the eggs, using your favorite method (this is mine!)
  2. Carefully peel the eggs so the whites don’t tear.
  3. Slice the eggs in half lengthwise.
  4. Carefully remove the yolks and place into a medium sized bowl; transfer the egg white halves onto a serving platter.
  5. Using a fork, mash the yolks until it resembles very fine crumbs.
  6. Add in the mayonnaise, mustard, salt, pepper, cayenne, and pickle relish (if using), and mix well until it’s completely smooth.
  7. Spoon mixture into a plastic ziploc bag, drawing the mixture toward one corner. Cut off a small piece of that corner.  Evenly pipe the mixture into the egg white halves.
  8. Garnish with a sprinkle of smoked paprika.
  9. Serve and enjoy!

This recipe and image adapted from:

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