Classic Deviled Eggs

You know how certain foods can trigger memories and virtually take you back in time? Deviled eggs do that for me. Growing up, every holiday season my mom’s best friend would host a ladies’ luncheon. At that ladies’ luncheon, she served her deviled eggs. Because daughters were invited to attend, I remember looking forward every year to her deviled eggs. It was the only time of year that my sister and I got to have them – deviled eggs just weren’t part of our family’s food traditions. I remember all of the ladies dressed up in their holiday best, standing around a huge dining room table that was covered with various luncheon items – cold cuts, bread, cold salads – sipping coffee and chatting. But the only thing I remember actually eating were those deviled eggs.

As an adult, I once again found myself at holiday gatherings with deviled eggs. A treat again, since they were never on the menu in my family. My Classic Deviled Eggs recipe is a combo of what I had at those ladies’ luncheons with my mom, the Christmas parties with my husband’s family, and my own trial and error.

How to make the best deviled egg filling

The key to these fun little Classic Deviled Eggs is to keep the yolk mixture as dry as you can while also packing as much tangy, zippy flavor into them as possible. By keeping the mixture dry, you can load it into a piping bag and make pretty little swirls of filling in each egg white. If the mixture is too wet, it will look sloppy and mushy. Nobody likes a sloppy deviled egg.

Too much mayo and not draining the relish of liquid are the two reasons why the deviled egg filling may be too runny. Follow the instructions below, and you’ll get the right consistency for piping.

Are Classic Deviled Eggs healthy?

Eggs get a bad rap because of the cholesterol thing. But eggs are actually great for people who are watching their sugar or carb intake. They are high in protein, low in calories and easily digestible. These Classic Deviled Eggs are super satisfying, so you won’t overeat. They are filling without weighing you down.

Enjoy!

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Classic Deviled Eggs

A little savory, a little sweet, a lot tangy and inspired by the classic version, these Classic Deviled Eggs are the perfect party starter!

5 from 2 votes

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Prep Time 25 minutes mins

Cook Time 0 minutes mins

Total Time 25 minutes mins

Course Appetizer, Snack

Cuisine American

Servings 1 dozen

Ingredients

  

1x2x3x

• 6 hard-boiled eggs peeled
• 1/4 scant cup mayonnaise
• 1/2 tsp. horseradish
• 1 tsp. sweet relish drained of any liquid or minced cornichons
• 1/2 tsp. Dijon mustard
• salt and pepper to taste
• sweet paprika to garnish

Instructions

 

• Slice eggs in half lengthwise and carefully scoop out the yolks. Place yolks in a small bowl. Add the mayo, horseradish, relish and mustard and blend with a fork. Season with salt and pepper.
• Spoon yolk mixture into a piping bag and squeeze in circular motion to fill each egg half. Sprinkle with paprika. Keep refrigerated until ready to serve.

Keyword appetizers, easy, gluten free

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