Classic Deviled Eggs Recipe

Classic Deviled Egg Recipe is an iconic side dish found at many holiday gatherings, parties, and picnics. Making deviled eggs is super easy and only calls for a few simple ingredients such as eggs, mayonnaise, mustard, salt, pepper and paprika.

Deviled Eggs are loved by many. They are often served for holidays such as Easter, Thanksgiving and Christmas. You can also find them at many parties served as appetizers. They also make great for lunches. They are low in carbs and keto friendly.

What are Classic Deviled Eggs?

Deviled eggs are hard-boiled eggs that have been shelled, cut in half, and filled with a paste made from the egg yolks mixed with other ingredients such as Mayonnaise and mustard.  They are generally served cold as a side dish, appetizer or a main course during holiday gatherings or parties. The dish’s origin can be seen in recipes for boiled, seasoned eggs as far back as ancient Rome, where they were traditionally served as a first course. The dish is popular in Europe and in North America.

History of Deviled Eggs.

The deviled egg can be traced back to ancient Rome, where boiled eggs were seasoned with spicy sauces and served as a starter meal during gatherings and feasts.

The earliest known recipe for stuffed eggs, and the one that most closely resembles the modern-day deviled egg, is believed to have been written in the Andalusian region of Spain during the 13th century. According to the English translation of a recipe found in an unnamed 13th century Andalusian cookbook, boiled egg yolks were mixed with cilantro (coriander), pepper, and onion juice, then beat with murri (a sauce made of fermented barley or fish), oil and salt. The mixture was then stuffed into the hollowed-out egg whites, and the two halves of the egg were fastened back together with a small stick and topped with pepper.

Can Deviled Eggs be made ahead?

Absolutely. It’s one of the best qualities of deviled eggs. I always make them the night before I plan to serve them. It’s one less thing that needs to be done the day of. Make the eggs as directed, cover with plastic wrap or place in an airtight container and refrigerate until ready to serve.

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Ingredients:

• 12  large, hard-boiled eggs, peeled- You will want to use large or jumbo eggs for the perfect size deviled eggs.
• 1½ cup mayonnaise– Use your favorite brand of mayonnaise
• 3 tablespoons mustard– A good brand of mustard. I have found that store brand mustard tends to be runny,
• ½ teaspoon black pepper- Pepper to taste. You may add more or less than what I recommend.
• ½ teaspoon salt- Salt to taste. You may add more or less than what I recommend. Adjust Salt and pepper to your liking.
• paprika for garnish

Insturations:

1. First, cut eggs lengthwise in half. Next, Remove the yolk placing in a mixing bowl.
2. Now, using a potato masher or fork, mash the yolk. Add mayonnaise, mustard, black pepper, and salt.
3. Then, Fill each egg white with equal amounts of yolk mixtures.
4. Lastly, Garnish tops with paprika

Variations of Deviled Eggs.

Over the years there have been many variations to deviled eggs. Some Variations include adding:

• herbs & spices minced onion
• Vinegar poppyseed
• Scallions sour cream
• olives
• bacon
• pimentos

Storing Deviled Eggs:

Deviled Eggs can be stored in the refrigerator for up to two days from the time they are prepared. Make sure to store them in an airtight container or wrap them in plastic wrap. After two days I would recommend throwing them out. The eggs begin to dry out and lose their creamy filling after this time.

More Side dish recipes:

Potato Salad– A classic side dish that goes great with Deviled Eggs.

Cheesy Macaroni Salad– Creamy and Cheesy Macaroni salad is another great side dish that is fully of cheese and tossed in Mayonnaise.

The Best Easter Side Dishes-Looking for more Easter Side dishes.

Tips for making Hard-boiled eggs.

Use a 2-quart saucepan, place the eggs in a single layer. Add cold water until the water is at least 1 inch above the eggs.

Heat on high heat until water begins to boil. Remove the sauce pan from heat. Let eggs sit in the pot for 15 minutes.

Add eggs to an ice bath for 10 minutes.

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