CLASSIC DEVILED EGGS
A traditional recipe for classic deviled eggs using mayonnaise and mustard . A super easy recipe with tips for piping the filling into the eggs.
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 12 filled deviled egg
- 6 hard boiled eggs
- 3 tablespoons mayonnaise
- 1 teaspoon yellow mustard
- ¼ teaspoon sugar
- ¼ teaspoon white vinegar up to ½ teaspoon for more zing
- salt to taste
- optional garnish- paprika chives, parsley
Hard boil 6 eggs, peel, and cut in half from top to bottom. Remove the yolks and place in a bowl.
Using the back side of a fork mash the egg yolks until they are a fine crumble.
Add mayo, mustard, sugar, vinegar, and salt to the yolks and stir until smooth and well combined.
Fill a disposable ziplock baggie with the yolk mixture. Clip one corner tip (small) of the baggie. Pipe the yolk mixture into the cooked egg whites.
Garnish with paprika, chives, or parsley.