Deviled Eggs

This easy Deviled Eggs recipe has a creamy, tangy filling with paprika and chives on top. It's a holiday staple and picnic favorite!

Course Appetizer

Cuisine American

Prep Time 10

Total Time 10

Servings deviled eggs

Calories 71kcal

Author Tonia Larson

Equipment

Ingredients

6 hard boiled eggs
¼ cup mayonnaise
1 teaspoon prepared mustard
⅛ teaspoon sea salt
⅛ teaspoon black pepper
⅛ teaspoon paprika
Optional garish: paprika and chives

Instructions

Peel the hard-boiled eggs and slice them in half lengthwise.
Remove the yolks and place them in a bowl. Use a fork to mash the yolks.
Add mayonnaise, mustard, sea salt, black pepper, and paprika. Stir to combine.
Divide the egg yolk mixture between the egg whites. Use a small dough scoop for equal portions.
Garnish with additional paprika and chives, if desired.

Video

Notes

Storage

Store in an airtight container in the refrigerator for up to two days.

Deviled Eggs with Relish

Reduce the amount of mayonnaise to three tablespoons and add one tablespoon of sweet or dill relish.

Fancy Deviled Eggs

Put the egg yolk mixture in a pastry bag fitted with an open star piping tip and pipe the filling into the egg whites. Garnish with herb leaves or make thinly slice green onions into long strips and put them in ice water to make them curly.

Bacon Deviled Eggs

Cook three slices of bacon, allow them to cool and then crumble them. Follow the recipe as directed but use smoked paprika instead of regular paprika to complement the bacon. Also, to keep the bacon crispy, wait until serving them to add the bacon crumbles.

Spicy Deviled Eggs

Use spicy mustard, add 1-2 teaspoons of Sriracha sauce, and half of a seeded and finely diced jalapeno. Garnish with jalapeno slices.

Nutrition