The Best Classic Deviled Eggs
- The Best Classic Deviled Eggs
- Looking for something similar?
- Recipe
- Ingredients
- Instructions
- Recipe
- Ingredients
- Instructions
Perfect for holidays and get-togethers. It is such a classic! So good, so creamy and such a crowd-pleaser.
Say hello to my favorite appetizer ever. A simple classic and my go-to for all get-togethers and holiday needs. It comes together VERY quickly (you can even use the Instant Pot to cook your eggs!), and you can make these ahead of time for up to twenty-four hours.
I also love that you can basically garnish these with anything:
- bacon + cheese
- smoked salmon + dill
- chipotle + salsa
- bbq chicken
The possibilities are endless, guys. And if you don’t have a pastry bag, do not fret. A Ziploc bag with the corner snipped off also works beautifully here.
Looking for something similar?
Try these avocado deviled eggs instead! Loaded with avocado and crisp bacon bits.
Recipe
Yield: 12 servings
Prep: 30 minutes
Cook: 10 minutes
Total: 40 minutes
Ingredients
Instructions
1. Place eggs in a large saucepan and cover with cold water by 1 inch. Bring to a boil and cook for 1 minute. Cover eggs with a tight-fitting lid and remove from heat; set aside for 8-10 minutes.
2. Drain well and let cool before peeling and cutting the eggs in half lengthwise, reserving the yolks.
3. In a small bowl, mash the yolks with a fork until chunky. Stir in mayonnaise, relish and Dijon; season with salt and pepper, to taste.
4. Use a pastry bag to pipe into the eggs, garnished with chives and paprika, if desired.*
Recipe
Yield: 12 servings
Prep: 30 minutes
Cook: 10 minutes
Total: 40 minutes
Ingredients
Instructions
1. Place eggs in a large saucepan and cover with cold water by 1 inch. Bring to a boil and cook for 1 minute. Cover eggs with a tight-fitting lid and remove from heat; set aside for 8-10 minutes.
2. Drain well and let cool before peeling and cutting the eggs in half lengthwise, reserving the yolks.
3. In a small bowl, mash the yolks with a fork until chunky. Stir in mayonnaise, relish and Dijon; season with salt and pepper, to taste.
4. Use a pastry bag to pipe into the eggs, garnished with chives and paprika, if desired.*
