Mom's Deviled Egg Recipe
Whether you're hosting a holiday dinner, potluck, or picnic, these tried-and-true deviled eggs are easy to make, easy to love, and guaranteed to impress!
Servings 8 deviled eggs
Calories 135kcal
Ingredients
- 9 cold hard-boiled eggs Boil them the day before and refrigerate overnight.
- ⅓ cup mayonnaise
- 1 tablespoon plus 1 ½ teaspoons of yellow mustard
- ¼ teaspoon salt
- ¼ teaspoon pepper
- optional garnish - a sprinkle of paprika and about 2 teaspoons minced chives.
Instructions
- Hard boil the eggs, drain and refrigerate overnight. You want the eggs to be cold.
- Peel the eggs and slice them in half. Place the yolks in a small bowl. Set the whites aside.
- Mash the egg yolks well. Take an extra minute, you'll want the filling to be creamy (not lumpy).
- Add the mayonnaise and mustard to mashed egg yolks. Season with salt and pepper.
- Cream together all of the ingredients. Taste and check seasonings. Add more salt, pepper or mustard to taste.
- Use a spoon or a piping bag to fill the egg whites with the creamy deviled egg mixture. Be generous with the filling. It's better to make one less than be skimpy on the filling. It's the best part!
- You'll finish with 16-17 halves. Finish the deviled eggs with a sprinkle of paprika and/or chives. It makes them look super fancy!
Video
Notes
Mom’s Trick: She always boils one extra egg—just for the filling. It makes the yolk mixture extra creamy and ensures every egg half is generously stuffed (no stingy scoops here!).
Nutrition
Calories: 135kcal | Carbohydrates: 1g | Protein: 6g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 3g | Trans Fat: 0.04g | Cholesterol: 188mg | Sodium: 296mg | Potassium: 73mg | Fiber: 0.1g | Sugar: 0.3g | Vitamin A: 275IU | Vitamin C: 0.01mg | Calcium: 30mg | Iron: 1mg