The only deviled egg recipe you really need is right here. I’ve tried so many variations of deviled eggs and although some are interesting and different, I feel they lack the simplicity of being what they are intended to be. I love these deviled eggs and could eat a dozen of them myself, if I lacked self control 😀 So good. So simple. So necessary to make, right now. Really.
P.S. The recipe makes a mean egg salad sandwich as well. Just chop up all the eggs, combine with filling and spread it between two slices of bread. 🙂
Classic Deviled Eggs
Course: AppetizersDifficulty: EasyServings
6
servingsPrep time
10
minutesCooking time
10
minutesIngredients
6 eggs
1 teaspoon mustard
6 tablespoons mayonnaise
salt and pepper, to taste
pinch of paprika
fresh chives, chopped
Directions
- Place eggs in a large pot of cold water with about 2 inches of water on top of them. Add a tablespoon of vinegar and pinch of salt. Bring to rolling boil and then turn off heat, cover and let cook for 10-12 minutes. Remove from heat and cool. (I placed my eggs in the fridge until I was ready to prepare them.)
- Peel eggs and rinse, then carefully slice each egg lengthwise and remove yolk. Place yolks in separate medium sized bowl. Arrange egg whites on serving tray.
- Add mustard and mayo to the egg yolks, whipping with a fork. Add a pinch of fresh ground pepper and salt. Mix well. Then, add the yolk mixture back into the egg whites using a spoon. Sprinkle the eggs with a dusting of paprika and fresh chopped chives. Serve immediately. Enjoy!