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Home » Classic Deviled Eggs

By Jennifer 1 Comment

Classic Deviled Eggs

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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!

Classic Deviled Eggs Recipe | JenniferCooks.com

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:

  1. 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.
  2. I like to have lots of yolk filling in my eggs, so I boil a few extra eggs and discard the extra whites.
  3. 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!

Need More Delicious Appetizer Recipes?

Balsamic Kettle Chips with Blue Cheese and Truffle Oil

Spicy Sausage Queso

Spicy Pretzels

Did you make one of my recipes? 

Post it on Instagram and tag @jennifercooks123 and hashtag jennifercooks!

 

Classic Deviled Eggs | Jennifercooks.com

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Classic Deviled Eggs

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Servings: 24 halves
Author: Jennifer Locklin

Ingredients

  • 12 eggs
  • ½ cup mayonnaise
  • 2 teaspoos2 white vinegar
  • 2 teaspoons yellow mustard
  • ¼ teaspoon salt
  • Freshly ground black pepper
  • Paprika for garnish
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Instructions

  • 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.

*Nutrition information is automatically calculated based on ingredient data and should be considered an estimate. When multiple ingredient options are provided, the first listed is used for calculation. Optional ingredients and garnishes are not included in the nutrition analysis.

 

Filed Under: Appetizers Tagged With: eggs, How To

About Jennifer

I’m Jennifer Locklin, author and owner of Jennifer Cooks. I am a trained chef and passionate about good food, cooking for family and friends, and creating recipes that form lasting memories from one generation to the next. I hope you find inspiration for cooking and creating here!

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  1. Classic Creamy Coleslaw | Jennifer Cooks says:
    September 29, 2019 at 6:01 pm

    […] Classic Deviled Eggs […]

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Hello! I'm Jennifer Locklin, the creator of Jennifer Cooks. Cooking is a cherished tradition passed down in my family, deeply rooted in love and shared experiences.

My blog showcases tried-and-true recipes that promise to turn your cooking into memorable moments.

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