For daily wit & wisdom, get the Almanac newsletter.

Classic Deviled Eggs

Classic Deviled Eggs
Image Credit:
Elena Shashkina/Shutterstock
Written By: Patty Sanders Herbalist and Nutritionist
Yield
5 eggs
Category
Eggs
Course
Appetizers
Preparation Method
Cook

Deviled eggs are a beloved appetizer and often the first to disappear at a gathering. The “deviled” refers to the spices which give these savory treats a pop of flavor. See our classic recipe and a fun video showing how easy it is to mix up deviled eggs!

The most important thing is to use fresh, high-quality eggs and boil them correctly, allowing them to cool before you get started. See how to hard-boil eggs here.

Note: We use all of the ingredients listed below, but we’ve noted some are optional if you don’t have many of the spices in your pantry or dislike a particular ingredient. Make deviled eggs your way!

See How to Make Deviled Eggs

Simply double or triple the recipe as needed!

Ingredients
5 hard-boiled eggs
1/4 cup mayonnaise
1 teaspoon mustard
1/2 teaspoon cayenne pepper
1/2 teaspoon turmeric (optional)
1 teaspoon of dried smoked paprika (optional)
1 teaspoon relish (optional)
2 tablespoons finely diced celery
1 tablespoon finely diced red onion
Pinch of salt and freshly ground black pepper to taste
1 teaspoon paprika (optional), for garnish

Instructions

  1. Gently peel shells from cool, hard-boiled eggs. Rinse and slice in half lengthwise. Carefully scoop out the yolks and transfer them to a bowl.
  2. In the bowl, use a fork or pastry blender to mash the yolks. Add all of the ingredients and gently blend.
  3. Spoon the filling into a resealable plastic bag, cut off a corner tip, and then pipe the egg mixture into the white halves.
  4. Place in a serving tray and sprinkle with paprika, if desired, to garnish. In addition, you can add olive oil drizzle for moisture.
  5. Chill and serve.

About The Author

Patty Sanders

Patty Sanders

Herbalist and Nutritionist

Patty Sanders is a certified herbalist and professional nutritionist for Purdue University Extension.

Read more from Patty Sanders

What's cooking in The Old Farmer's Store?

More Like This

Comments