Classic Deviled Eggs are a staple at almost any family gathering or holiday! With a few simple and inexpensive ingredients you’ll have a delicious bite-sized accompaniment to any meal!
Something so simple as these classic deviled eggs can be made anytime of the year and for any reason. We make them often in our house because my husband and I are typically watching our carbs and eating Keto so, deviled eggs are a great snack when we’re hungry.
What to serve Classic Deviled Eggs With?
In our family, classic deviled eggs are pretty much served as a condiment at family get-togethers. They’re delicious served with BBQ, like my Smoked Chicken Leg Quarters or try them alongside my BBQ Grilled Shrimp!
How to boil eggs without that nasty greenish-gray ring?
Check out my post on How to Boil Eggs!
Need a container to store and carry your deviled eggs?
This Snap ‘N Stack 2-Layer Food Storage Container with Egg Holder Trays is my very favorite!
Tips for making great deviled eggs:
- Use old eggs. Yes, you read that right! Eggs that are closer to their expiration date will peel the easiest. Very fresh eggs will be very difficult to peel and you’ll end up with chunks missing from the whites and you’ll wind up very frustrated.
- I like to have lots of yolk filling in my eggs, so I boil a few extra eggs and discard the extra whites.
- Get creative! Add dill relish, avocado or pimento cheese to the yolk mixture to mix it up. Also, sometimes instead of paprika I like to sprinkle Everything But The Bagel Seasoning on the tops of each one…it’s delicious!
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Classic Deviled Eggs
- 12 eggs
- 1/2 cup mayonnaise
- 2 teaspoos2 white vinegar
- 2 teaspoons yellow mustard
- 1/4 teaspoon salt
- Freshly ground black pepper
- Paprika for garnish
- Place eggs in a single layer in a saucepan and cover with enough water to cover 1 inch above the eggs.
- Heat on high heat until water begins to boil, then cover, turn the heat off, and let sit covered for 15 minutes.
- Rinse under cold water continuously for 1 minute and then place ice over the top and fill pan with cold water and let sit until eggs are chilled.
- Carefully crack and peel eggs under cool running water. Gently pat dry with paper towels.
- Slice the eggs in half lengthwise, removing yolks to a medium bowl, and placing the whites on a serving platter.
- Mash the yolks into a fine crumble using a fork or pastry blender.
- Add mayonnaise, vinegar, mustard, salt, and pepper, and mix well.
- Drop heaping teaspoons of the yolk mixture into the egg whites. Sprinkle with paprika and serve.