Who doesn’t love eggs? This deviled eggs recipe is a classic, sure- but I had to post it because it’s one of my favorites. Ever since childhood I’ve loved these things, I would remember looking forward to events where I knew they would be served, like family birthdays, gatherings, showers, holidays, thanksgiving. I just love deviled eggs. The filling is so tasty, you can also use it as a dip to dip crackers or bread in, which is also scrumptious. We made these deviled eggs in bulk for my bridal shower this weekend, because they are certainly a crowd-pleaser. This recipe is for 2 dozen eggs, perfect for serving on a large tray for a lot of people. This deviled eggs recipe can also be modified to include other things on top such as bacon, chives, or an olive. If you enjoy the simple and traditional way (as most do), then just cook them up following the recipe.
Deviled eggs can also be made a little healthier by using fat-free or low fat mayonnaise. The best part of the deviled egg is the creamy center! Enjoy!
Deviled eggs are a timeless addition to any party or gathering. In fact, it wouldn't be a real party without serving them!
- Boil eggs using 2 large pans, boil for 12 minutes until cooked
- Once boiled, let stand for 15 minutes.
- Tap each egg and peel off the shells carefully under cool running water.
- Slice eggs in half lengthwise, and begin removing yolks into a medium bowl
- Mash the egg yolks with a fork, and add mayonnaise, relish, mustard, salt,and pepper.
- Fill each egg half with the mixture
- Garnish each egg with paprika
This recipe is for classic deviled eggs. If you would like additional flavors, you can garnish with bacon bits, chives, a dill leaf, or also an olive. The creamy yolks mixed with mayo and mustard are just divine!
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