Classic Deviled Eggs – The Ultimate Crowd-Pleasing Appetizer!

Hey entertaining pros! 


Looking for that perfect appetizer that disappears first from every party platter? Say hello to these Classic Deviled Eggs! This timeless recipe from Mary Nolan is foolproof, delicious, and ready in under 40 minutes. With their creamy, tangy filling and a sprinkle of paprika, they're the perfect addition to any occasion - from holiday dinners to summer picnics. Let's get deviling! 






Why You'll Love This Recipe

  • Rated 4.2 Stars by over 500 readers! ⭐️⭐️⭐️⭐️⭐️
  • Ready in under 40 minutes - perfect for last-minute entertaining.
  • Uses simple, classic ingredients you probably already have.
  • The ultimate crowd-pleaser that disappears first from any party platter.


Tools You'll Need

Medium Saucepan

Mixing Bowl

Piping Bag (or zip-top bag)

Sharp Knife

Ingredients

  • 6 large eggs
  • 3 tablespoons mayonnaise
  • 1 teaspoon yellow mustard
  • 1 teaspoon white vinegar
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • Paprika for garnish
  • Fresh chives for garnish (optional)


Step-by-Step Instructions

  1. Place eggs in a single layer in a saucepan and cover with water. Bring to a boil, then cover and remove from heat. Let stand for 12 minutes.
  2. Drain and transfer eggs to an ice water bath to cool completely, about 15 minutes.
  3. Peel eggs and slice in half lengthwise. Carefully remove yolks and place in a medium bowl.
  4. Mash yolks with a fork. Add mayonnaise, mustard, vinegar, salt, and pepper. Mix until smooth and creamy.
  5. Spoon or pipe yolk mixture into egg white halves. Garnish with paprika and chives if desired.
  6. Chill until ready to serve. Enjoy! 


Pro Tips

  • Use older eggs for easier peeling - they separate from the shell better than fresh eggs.
  • For extra creamy filling, push yolk mixture through a fine mesh sieve.
  • Make ahead! Prepare up to 24 hours in advance and store covered in the refrigerator.


Recipe Variations

  • Spicy Deviled Eggs: Add 1/4 teaspoon cayenne pepper and dash of hot sauce to yolk mixture.
  • Bacon Deviled Eggs: Mix in 2 tablespoons crumbled cooked bacon and garnish with extra bacon pieces.
  • Avocado Deviled Eggs: Replace mayonnaise with mashed avocado for a creamy, healthy twist.


FAQs

How far in advance can I make deviled eggs?
You can prepare deviled eggs up to 24 hours in advance. Store covered in the refrigerator until ready to serve.

Why are my deviled eggs watery?
This usually happens if the eggs are still warm when you mix the filling. Ensure eggs are completely cooled before preparing.

Can I use something other than mayonnaise?
Yes! Greek yogurt, sour cream, or even avocado make great substitutes for mayonnaise.



Classic Deviled Eggs Recipe

Prep Time: 20 mins | Cook Time: 15 mins | Total Time: 35 mins

Yield: 4 servings (12 halves)

Nutrition Info: Available soon

Level: Easy

Ingredients:

  • 6 large eggs
  • 3 tbsp mayonnaise
  • 1 tsp yellow mustard
  • 1 tsp white vinegar
  • 1/4 tsp salt
  • 1/8 tsp black pepper
  • Paprika for garnish

Instructions:

  1. Hard boil eggs: cover with water, bring to boil, remove from heat and let stand 12 minutes.
  2. Transfer to ice bath to cool completely. Peel and halve lengthwise.
  3. Remove yolks to bowl. Mash with mayonnaise, mustard, vinegar, salt and pepper.
  4. Spoon or pipe filling into egg white halves.
  5. Garnish with paprika. Chill until serving.


So there you have it - the perfect Classic Deviled Eggs that will make you the star of any potluck or party! 

If you try Mary Nolan's famous recipe, let me know in the comments how they turned out. 

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