Classic Deviled Eggs
This easy recipe for Classic Deviled Eggs is perfect for any family gathering. They’re not only delicious, they’re nutritious, so you can feel good about eating them. I use a dozen eggs for this recipe, which - once halved - means it will make 24 deviled eggs.
Ingredients
Instructions
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To make these classic deviled eggs
Put raw eggs in sauce pan and fill with enough cold water to cover eggs completely. Place on stove top over medium high heat and bring to a boil. Continue cooking for 13 minutes. Drain hot water and replace with cold water to allow eggs to cool. Peel hard cooked eggs, slice down the middle lengthwise, and place yolks into medium size bowl, while setting aside cooked egg whites. Mash cooked egg yolks with a fork, then add mayo, mustard, onion, pickles, pickle juice, vinegar, and salt & pepper to yolks and continue mixing until well combined. Fill egg whites with yolk mixture using a spoon or pastry bag. Sprinkle with paprika or chile powder, and enjoy.
