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Classic Deviled Eggs

Anyone in my family reading this is probably laughing that I made deviled eggs. It’s a known fact that I’m not a fan of them (or egg salad or anything with mayo and yolks), but that doesn’t mean that I don’t like making them for other people. Garrett could hardly wait for me to take the pictures for this post before he snatched one up. They are a surprisingly easy appetizer to make and you would be shocked at how quickly they go when you bring them to a party. They would be great for any Easter celebrations this weekend!

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My mom always makes them to take with us for family gatherings. One time I was in charge of carrying the deviled eggs out to the car and I tripped – resulting in over a dozen of them sliding off the plate onto the driveway (they’re slippery little buggers!). Thankfully there were some that survived the accident but my uncle still looked positively devastated when we got to his house. Ever since then no one in my family asks me to carry the precious deviled eggs.

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Makes a dozen deviled eggs  ·  Printable Version

What you’ll need:

  • 6 large eggs
  • 3 tbsp mayonnaise
  • 2 tsp yellow mustard
  • salt and pepper
  • paprika and parsley for garnish

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Bring a big pot of water to a boil. Using a spoon, slowly lower each egg into the boiling water. Boil for 13 minutes.

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Drain and run eggs under cold water to cool them. Allow to sit in cold water for another five minutes.

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Peel eggs and rinse under cold water. Use a paper towel to blot dry.

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Use a sharp knife to halve the eggs. Gently remove the yolks and place in a mixing bowl. Arrange the white halves on a serving platter.

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Mash yolks in the bowl with a fork until crumbled. Stir in mayonnaise, mustard, salt and pepper, until smooth and creamy.

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Fill a plastic sandwich bag or piping bag with yolk mixture. Press the bag to push all the filling to one corner and press any air out of the top. Snip one corner off with a pair of scissors. Pipe filling into the center of egg white, squeezing the bag from the top as you go. Refrigerate until ready to serve.

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Add a sprinkle of paprika and sprigs of parsley before serving. Deviled eggs are best served within the first 24 hours, but you can keep the leftover in the refrigerator for 3-4 days.