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A creamy and savory deviled egg is a fresh and light appetizer great for any day. I think knowing how to make a Classic Deviled Eggs Recipe is a must. They are such a staple to not only Easter Dinner but to any great lunch with friends. It’s simple and brings color to any dinner table. I love them in the summertime during a BBQ.

I like using large eggs for this recipe because you get more out of them. Make sure you hard boil the eggs well and let them cool in cold water after boiling. This will let them peel easily.

A Little Spice

Adding paprika and mustard makes the yoke extra creamy and full flavor which is my favorite. If you can serve them on a ceramic deviled egg plate then your life will be much easier. It’s the perfect plate to serve them on because they won’t go rolling around off the plate. Buy a plate here!

Having a Classic Deviled Eggs Recipe in your kitchen toolbox is great when you begin cooking. You can make it for yourself when needed or bring it as a dish. If you want more appetizer recipes check out my other recipes here. It doesn’t take too long to make either. I prefer boiling my eggs the night before so they can sit in the fridge beforehand.

My recipe is very simple and can be made as a base for an even better recipe. Top this recipe with bacon or even chopped chives. If you like Lox, try topping lox on your deviled eggs for a delicious twist. If you like things spicy, add your favorite hot sauce to the yolk mixture to add some spice to the eggs.

If you try my recipe and love it, I’d love to see your creations! Tag me on Instagram at @thesierraguide so I can see them!

Enjoy!

– Summer

Classic Deviled Eggs

A basic deviled egg for the beginner cook.

Print Recipe

Course Appetizer, Side Dish

Cuisine American

Servings 5 people

Ingredients

5 Hard Boiled Eggs
1 cup Hellman's Mayo Could use vegan mayo too.
1 tbsp. Mustard
1 tsp. Salt
1 tbsp. Paprika
1 tsp. Pepper

Instructions

Peel eggs and cut down the center.
Remove the yolk and separate into bowl.
Mash yolk and add mayo, pepper, salt, and paprika.
Mix until misture is smooth then take a small spoon and scoop mixture into each leftover egg whites.
Top with a light amount of paprika and serve immediatly.