Classic Deviled Eggs
Classic deviled eggs are prepared with a zesty mustard filling and finished with a dusting of paprika.
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Instructions
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Cover eggs with an inch of water in a saucepan and bring to a full boil over high heat.
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Remove from heat, covered, and let stand for 17 minutes.
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Transfer eggs to ice water; cool completely, then peel.
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Slice eggs lengthwise, place whites on a platter, and scoop yolks into a bowl.
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Mash yolks; mix in mayonnaise, mustard, and salt (or seasoned salt), with optional chives or parsley.
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Adjust seasoning with black pepper, additional salt, or more mayonnaise to taste.
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Fill egg white halves with the yolk mixture by spoon or piping.
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Lightly sprinkle eggs with paprika before serving.