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.
Video
Notes
Serving size - Makes 24 deviled eggs.
Nutrition
Calories: 142kcal | Carbohydrates: 1g | Protein: 6g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Cholesterol: 190mg | Sodium: 130mg | Potassium: 68mg | Fiber: 0.1g | Sugar: 1g | Vitamin A: 305IU | Vitamin C: 0.03mg | Calcium: 26mg | Iron: 1mg
