Deviled eggs are the quintessential Easter appetizer. And this is my favorite go-to Classic Deviled Eggs Recipe. Not only are these incredibly easy to make but also flavorful and delicious. This recipe makes 12 deviled eggs but can be easily doubled.
I could make a meal out of deviled eggs.
They’re one of those things that after the first bite I wonder why I only make these around Easter. It all starts by making perfect hardboiled eggs. I make them this way all the time and never have green (overcooked yolks). After that, it’s about and combining those golden yolks with the right amount of mayo, mustard and spices. I also like to add a little bit of pickle juice which adds little something special.
These are the perfect two biter appetizer or side.
To Make This Classic Deviled Eggs Recipes You Will Need:
- fresh eggs (the fresher the eggs, the easier to peel)
- yellow mustard
- pickle juice
- koser salt
- white pepper
Start by place 6 straight-from-the-fridge eggs into a saucepan and fill with water, covering them by an inch or two.
Cover and bring to a boil over high heat. Once the water is rapidly boiling, turn off the heat and set a timer for 12 minutes.
Meanwhile add ice to a medium bowl and fill with water.
After the 12 minutes, use tongs to quickly transfer the eggs to that bowl of ice water.
Once the eggs have cooled, peel and cut in half.
Transfer the cooked egg yolks to a food processor. Measure and add in 3 tablespoon mayonnaise, 1/2 (rounded) teaspoon yellow mustard 0r dijon, 1/2 teaspoon pickle juice and a pinch of turmeric, white pepper and salt to taste.
For this size recipe I use my mini food processor. If doubling, I would use a full-size food processor.
Secure the lid and process until smooth.
Fill the egg whites with the creamy filling. Use either a piping bag (I use a flower tip) or a spatula.
Sprinkle with paprika and serve.
Keep chilled until serving.
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