Basic Deviled Eggs Recipe
A classic deviled egg recipe for a side dish at any lunch . dinner, or holiday gathering.
Servings 16
Calories 65kcal
Ingredients
- 8 large or extra large eggs
- 1 cup + 1 Tablespoon mayonnaise
- 2 - 2 1/2 Tablespoons yellow mustard
- 2 slices bacon cooked & crumbled (optional)
- 1/4 teaspoon kosher salt
- 1/4 teaspoon coarse black pepper
Instructions
- Place eggs into a large saucepan, cover with cold water. Bring to a boil. Reduce heat and cook over a low heat for 12 minutes. Maintain a gentle boil. Remove from heat and place in cold water. Allow to set about 5-10 minutes.
- Carefully peel the eggs. Cut in half lengthwise. Scoop out the yolks into a mixing bowl. Mash yolks with a fork. Add the mayonnaise, mustard, salt and pepper. Combine until smooth, using the fork or an electric hand mixer.
- Place mixture into a pastry bag, clip end, and evenly fill the eggs. May also just fill using a small spoon. Arrange on a serving platter.
- If using bacon, sprinkle over the top. May also lightly sprinkle tops with paprika as garnish.
Notes
NUTRITIONAL DISCLAIMER. Calorie count provided is an estimate and will vary based on cooking methods and brands of ingredients used.
- When cooking is done, carefully place the eggs in a bowl of ice water for 5 minutes. Tap one end of the egg gently on a flat surface, then slowly roll it. Peel carefully.
- They are easier to store in a container made for the deviled eggs.
- If you do not have a special deviled egg container, arrange on a platter and place a small plastic container, that is higher than the eggs, in the middle to keep the wrap from smashing the eggs. Wrap tightly with Cling Wrap.
- They can be made the day prior to serving and then stored in the refrigerator for up to 2 days afterwards. If made earlier than the day ahead, they tend to become watery.