Classic Deviled Eggs
These classic deviled eggs are tender, creamy, and delicious. It's perfect as it but you can use it as a base for many variations and the toppings are endless.
- 12 large eggs
- 6-8 tablespoons mayonnaise
- 1 tablespoon yellow mustard
- 1 teaspoon smoked paprika
- 1/4 teaspoon salt
- 1/2 teaspoon cayenne (optional)
- parsley
- chives
- dillweed
- bacon
- shredded cheese
- paprika
- jalapeños
- caviar
Add eggs to a large pot and cover with water about 2-3 inches making sure eggs are submerged. Bring to a boil over medium-high heat and cook for 7 minutes then transfer to a cold water bath to stop the eggs from cooking any further.
Once cooled, carefully peel the eggs and cut them lengthwise in half.
Use a small spoon to scoop out the yolks into a mixing bowl.
Add all remaining ingredients (except your toppings) to the yolks and combine with a fork until smooth. Taste and adjust salt to your liking.
Pipe filling back into the cavity of your egg whites and top with desired toppings.
Serve immediately or refrigerate it until you are ready to serve them.
- You can make these a day in advance to save time when having guests over.
- Try using different piping tips to make fun designs.
