Deviled Eggs Recipe
These are the BEST Classic Deviled Eggs you'll ever make. When you want a perfectly savory, creamy whipped deviled egg filling, keep it classic and follow this simple recipe!
Servings:12 servings
Ingredients
- 12 hard-boiled eggs, peeled
- 2 teaspoons dijon mustard
- ½ cup mayo, I used reduced fat olive oil mayo
- ¼ teaspoon cayenne pepper
- salt and cracked black pepper to taste
- ¼ teaspoon smoked paprika, or regular paprika
Instructions
- Use a sharp knife to slice peeled, hard-boiled eggs in half lengthwise. Gently scoop out the firm yellow centers (yolks) and place in a medium bowl. Arrange egg whites on a platter.
- Add dijon, mayo, and cayenne pepper to the bowl. Mix until very creamy (I like to use an electric hand mixer, you can use a stand bowl mixer or mix by hand as well).
- Taste, add salt and pepper to taste (I like to start with 1/4 teaspoon each, taste, and add more if needed).
- Scoop or pipe filling into the center of each egg white. Top with a sprinkle of paprika. Serve immediately or cover and keep chilled in the fridge up to 8 hours. Allow to come to room temperature for about 15 minutes before serving after they've been chilled.
Notes
Serving size - Makes 24 deviled eggs.
Nutrition
Calories: 142 kcal, Carbohydrates: 1 g, Protein: 6 g, Fat: 12 g, Saturated Fat: 3 g, Polyunsaturated Fat: 5 g, Monounsaturated Fat: 4 g, Trans Fat: 0.02 g, Cholesterol: 190 mg, Sodium: 130 mg, Potassium: 68 mg, Fiber: 0.1 g, Sugar: 1 g, Vitamin A: 305 IU, Vitamin C: 0.03 mg, Calcium: 26 mg, Iron: 1 mg