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Must Have Classic Deviled Eggs

Must Have Classic Deviled Eggs
Must Have Classic Deviled Eggs
This image courtesy of recipelion.com

Deviled eggs have always been a staple at brunches and holiday parties, and that's why we are so excited to share our Must Have Classic Deviled Eggs recipe with all of you! Keep this recipe handy and next time you're in charge of brunch, you'll be set. This easy deviled eggs recipe is tried and true and will please anyone who loves this dish. We've finished them off with a bit of paprika and green onion, but you're welcome to get creative in your final presentation. Some recommendations of ours include jalapeno and shredded Cheddar, or blue cheese and bacon crumbles.

Ingredients

  • 12 large eggs
  • 4 tablespoons mayonnaise
  • 3 teaspoons Dijon mustard
  • 2 teaspoons white vinegar
  • salt and pepper
  • paprika for garnish
  • chopped green onions for garnish

Instructions

  1. Place eggs in a large saucepan and cover with water by one inch. Bring to boil; lower heat to a very low simmer and cook for 12 minutes. When eggs are finished, transfer to ice water filled bowl until cool enough to peel. Peel eggs and cut each in half lengthwise.

  2. Remove yolks and place in a bowl. Mash yolks with a fork until smooth.  Add mayonnaise, mustard, vinegar, salt and pepper. Mix until well blended. 

  3. Transfer yolk mixture to a zip-top bag and snip off one corner. Pipe yolk mixture into empty egg whites.

  4. Sprinkle filled eggs with paprika and green onions.

  5. Chill until serving.

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Deviled eggs are a great side dish, even for Thanksgiving dinner. Sometimes I make the deviled eggs, then chop them up to make an egg salad for sandwiches or as a spread with crackers. I know some people put pickle relish in their deviled eggs, but I choose to leave that out of my recipe.

I'm using not a fan of deviled eggs, but this recipe looks delicious!

This recipe looks great and easy. I love deviled eggs and my oldest daughter enjoys them as well. I usually let the eggs sit in the hot water for 20 minutes though. Is that too long? 12 minutes just seems not enough time. I'll have to try it and see if they come out better. I also like to mix things up a bit and garnish with dill instead of paprika...just for something different.

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