Classic Deviled Eggs

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When guests are on their way (or you are the guest on your way out the door), preparing an appetizer needs to be quick and easy. Luckily for all of us, classic and delicious deviled eggs are as easy as boiling water. Prepared in as little as 20 minutes, these savory treats are packed with protein, too.

Photo Credit:

Elena Shashkina/Shutterstock

Ingredients

8 hard-boiled eggs

3-4 tablespoons mayonnaise

2 teaspoons Dijon mustard

1/4 teaspoon cayenne pepper

2 tablespoons finely diced celery (optional)

2 tablespoons finely diced red onion (optional)

Kosher or sea salt and freshly ground black pepper, to taste

Garnish: paprika (optional)

Instructions

Remove shells from eggs and slice in half lengthwise. Carefully remove the yolks, and transfer to a bowl.

Using a fork or pastry blender, mash the yolks. Add mayonnaise, mustard, cayenne pepper, celery, onion, salt, and black pepper to taste.

Spoon filling into a zip-top bag, cut off a corner tip, then pipe into the egg white halves. Garnish with paprika if you like.

Chill and serve.

Yield:

16 eggs

Preparation Time:

25 minutes

Start to Finish Time:

55 minutes

Preparation Method

Cook

Source

Yankee Magazine's Lost and Vintage Recipes

Reader Comments

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Deviled Eggs

My sister Julie uses my hot pepper relish in her recipe and then tops each one with a slice of her candied jalapeño.

Instead of the Dijon mustard,

Instead of the Dijon mustard, I add 1 tsp of Patek's Mild Curry paste. It's really good!