A classic deviled egg recipe made with hard-cooked eggs, mayonnaise, mustard, and paprika. Make these deviled eggs for your next Superbowl party, brunch, picnic, or pig-out day at work.
Prep Time30 minutesmins
Cook Time30 minutesmins
Total Time1 hourhr
Course: Appetizer
Cuisine: American
Keyword: brunch, deviled eggs, eggs, picnic
Servings: 12
Author: Laura Warnke
Ingredients
12hard cooked eggschilled
1/3cupmayonnaise
2teaspoonsbrown mustard
dashpaprika
Instructions
Cook and peel the hard cooked eggs. If you have cooked them in a kettle, make sure the eggs are chilled as they will peel much easier. I usually cook the eggs the night before and refrigerate them. You can also use an egg cooker.
Using a sharp flat edge knife, dip the knife in a bowl of hot water and slice the eggs in half lengthwise. Dip the knife back into the water for each cut. This results in a cleaner cut.
Gently remove the yolks and place in a separate medium mixing bowl and crumble the yolks with a fork.
Arrange the whites on an egg serving platter.
To the yolks, add 2 teaspoons mustard to the egg yolks and mix together.
Add mayonnaise in 1-2 Tablespoons at a time until a smooth thick consistency is achieved. The amount varies-about 1/3 to 1/2 cup of mayonnaise, more or less.
Stir until smooth.
Place egg mixture in a pastry bag with a circular or star tip and pipe the mixture into the eggs. If you don't have a pastry bag, a spoon will work also to fill the eggs.
Sprinkle lightly with paprika and you are ready to serve them.