Easy Classic Deviled Eggs
Deviled Eggs are an ever-popular appetizer and are perfect for your holiday get-together. I've been making these Deviled Eggs for as long as I can remember. They're a snap to put together, and are best made in advance.
Servings: 12 Deviled Eggs
Calories: 80kcal
Ingredients
- 6 large eggs
- 1 Tablespoon finely chopped celery
- 1 Tablespoon sweet relish
- ½ teaspoon dry mustard
- ¼ teaspoon salt
- Dash freshly ground black pepper
- ⅓ cup (2.67 ounces) mayonnaise
- Paprika for garnish (optional)
Instructions
- Steam eggs straight from the refrigerator for 13 to 14 minutes. After the eggs are done, place them in a bowl filled with ice and water. Then peel the eggs.
- Dry the peeled eggs; cut in half lengthwise. Remove the yolks and place them in a small bowl. Add the celery, sweet relish, dry mustard, salt, pepper, and mayonnaise. Beat with an electric mixer until smooth and creamy.
- Transfer the yolk mixture to a piping bag fitted with a 1M star tip. Pipe the yolk mixture into egg halves. (See Tip 1)
- If desired, sprinkle with paprika and chives. Refrigerate. Yield: 12 Deviled Eggs (See Tips 2 and 3)
Video
Notes
- If you don't have a piping bag and star tip, transfer the yolk mixture to a Ziploc bag, cut off one corner, and pipe from the Ziploc bag. You can also spoon the yolk mixture into the egg whites.
- Store in an airtight container in the refrigerator for up to three days.
- This recipe is easily doubled.
Nutrition
Calories: 80kcal | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 95mg | Sodium: 134mg | Potassium: 34mg | Vitamin A: 150IU | Calcium: 14mg | Iron: 0.4mg