Description
This easy, classic Best Devilled Eggs Recipe is a family holiday favorite appetizer for Easter and Thanksgiving. Dry mustard gives the creamy egg filling with mayonaise the terrific punch it needs with a classic paprika garnish. They’re so quick to put together with simple ingredients, that you better make extra because they always go fast at potlucks and BBQ’s!
Ingredients
6 hard-boiled eggs
1/4 cup mayonnaise
1/8 tsp. salt
1/4 tsp. freshly ground pepper
1/2 tsp. dry mustard
Instructions
1. Cut hard-boiled eggs in half lengthwise.
2. Carefully remove the yolks into a small mixing bowl.
3. Mash the yolks with a fork and blend in mayonnaise, salt, pepper and dry mustard and mix well.
4. Using an extra large piping tip, place the egg yolk mixture into a decorator icing bag and pipe it directly into the cavity on the egg white. Alternatively, you can spoon it in carefully with a teaspoon. Another easy option is to put the yolk mixture into a ziplock bag and cut the corner and pipe it in that way for less mess. Either of the three methods will work.
Optional garnishes
Sprinkle with paprika
Sprinkle with chopped chives
Notes
Storage instructions: Store covered with wrap or using an airtight container in the refrigerator for up to two days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salads
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1
- Calories: 68
- Sugar: 0.1 g
- Sodium: 88.8 mg
- Fat: 5.8 g
- Saturated Fat: 1.3 g
- Trans Fat: 0 g
- Carbohydrates: 0.3 g
- Fiber: 0 g
- Protein: 3.2 g
- Cholesterol: 94.9 mg
