Classic Deviled Egg Recipe
Classic deviled eggs are a simple way to make the staple appetizer or side dish. Featuring a perfectly seasoned creamy filling, these deviled eggs will disappear in record time at your next gathering.
Prep Time15 minutes mins
Total Time15 minutes mins
Course: Appetizer, Side Dish
Cuisine: American, Southern
Servings: 6
Calories: 159kcal
- 6 peeled hard boiled eggs
- 2 heaping tbsp mayonnaise
- 1 tbsp yellow mustard
- 1 tsp pickle juice
- 1/8 tsp celery salt
- paprika regular or smoked, for garnish
Using a sharp pairing knife, carefully cut the eggs evenly in half lengthwise.
Pop the yolks out into a waiting mixing bowl, and arrange the white shells on a serving plate.
Use a whisk or a fork and mash up the egg yolks until no large chunks remain.
To the mixing bowl with yolks add the remaining ingredients. Whisk together until the mixture's smooth & creamy. If too thick, you can add a dash more juice.
Spoon or pipe the mixture into the shells. Then sprinkle with regular or smoked paprika.
Serve & enjoy!
- You can use up to 1/4 teaspoon of celery salt, but taste the filling before increasing because of the salt. Remember you can add more, but you can't take it away once you add more.
- This recipe will yield one dozen deviled eggs, but can easily be doubled or tripled, as needed.
- To make a prettier presentation, I scoop my filling into a large ziplock-ing bag then snip a corner off and use that to easily pipe the filling into the shells. You can just throw the bag away when done, making clean up easier too.
- A classic deviled egg is always served with a simple sprinkle of paprika for the finishing note. I prefer using smoked paprika, but regular works just fine too!
Calories: 159kcal | Carbohydrates: 1g | Protein: 13g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Cholesterol: 373mg | Sodium: 214mg | Potassium: 130mg | Fiber: 0.1g | Sugar: 1g | Vitamin A: 522IU | Vitamin C: 0.01mg | Calcium: 52mg | Iron: 1mg