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Classic Deviled Eggs

Classic Deviled Eggs

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Whenever the conversation of eggs comes up, Lenny is the first to say “Denise doesn’t like eggs”. It isn’t that I dislike eggs, I actually love eggs.  What I dislike is when eggs are not cooked properly. Something I dislike even more is when a good egg is not made into amazing deviled eggs. I tend to lean more towards classic deviled eggs made with a touch of mayo and mustard. A little creamy but not too creamy. I still like to taste the egg.  This recipe is exactly that a classic that you can rely on time and time again.

Classic Deviled Eggs


When I say I only like eggs that are cooked properly I am not kidding.  I am the person who grumbles when the yolk is not runny in a poached egg or when scrambled eggs are dry and not creamy.  Don’t get me started on hard-boiled as the green ring that wraps around a yolk when an egg is overcooked will put me over the edge.  I have a foolproof recipe for the perfect hard-boiled eggs which are definitely the star for my classic deviled egg recipe.  

This recipe is a good one to have on hand as Easter is around the corner, and most if you have littles at home there will have an abundance of hard-boiled eggs on hand. I tend to make this recipe often during the spring as it is perfect as a light lunch or even a little nibble before dinner.  Kids love the creamy eggs as an afternoon snack too.  

Recipe:  Classic Deviled Eggs


6 hard-boiled eggs, cut in half, yolks removed

2 tablespoons mayo, we prefer full fat, real mayo

2 tablespoons mustard, I prefer dijon but use whatever is your favorite

1 teaspoon cider vinegar

kosher salt, to taste

fresh cracked pepper, to taste

dill – optional as a garnish

paprika – optional as a garnish


How To:

Add yolks, mayo, mustard, and vinegar to a small bowl.  Mix well until smooth.

Season with pepper to taste.

Put mixture back into the egg whites.

Garnish if desired.



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