top of page
  • Writer's pictureKirby

Classic Deviled Eggs

Updated: Apr 19, 2019

There is nothing better for spring time that a classic deviled egg. I always start them off for Easter and all the way through summer. I have these during Thanksgiving, just because they are an easy appetizer to share with your friends and family. Watch the video for easy instructions.

Classic Deviled Egg recipe:

6 Large Eggs

2 tbsp mayonnaise

1 ½ tbsp sweet pickle relish

1 tsp yellow mustard

1/8 tsp salt

Dash of pepper

Garnish with sprinkles of paprika

(Double ingredients for larger batch)

Fill a pot of water about half way and bring to a boil. Carefully drop your eggs in the boiling water and cook 10 – 12 mins. After cook time, allow to cool in room temperature or flash cool by running under very cold water or place in a boil of water with ice. Let the eggs get cold. Then peel and wash any shell particles off the egg.

Cut each egg in half placing the yolk in a bowl. Break down the yolk with a spoon as much as possible. Add all of the other ingredients and mix well. Scoop about a tbsp. of the yolk mixture and place on top of each half of egg. Top with chopped paprika and parsley for color and hint of flavor.

Serve and Enjoy!

179 views0 comments

Recent Posts

See All
bottom of page