Classic Deviled Eggs

Happy Easter everybody!

I hope you all have a wonderful day with your families and friends on this beautiful day.  If you don’t observe Easter, I still hope you have a beautiful day – Sundays are days to rejoice for life in general.

If you do observe Easter, then there is a good chance that you have a few (or many) boiled eggs lying around your home.  Hopefully, if you’ve hidden eggs for any young kids, you were able to find them all.

I think my parents secretly wrote down where all the eggs were – I imagine that there are households that begin to smell like sulfur a few weeks after Easter thanks to forgotten eggs.  Hehehe oh well, right?  All for the sake of the Easter bunny and the Lord.

If you are looking for a recipe to help you use up some of those boiled eggs, I suggest you try this recipe.  There are some amazing deviled egg recipes out there, but I have always been a big fan of plain ‘ole classic deviled eggs.

I have the hardest time eating only 1 or 2 – even though my sometimes cholesterol problems mean I should not have any.  Psha is what I say to cholesterol when deviled eggs are around.  Sorry Dr. Z. if you’re reading this.  I love my heart but my stomach loves deviled eggs more.

When I fill my deviled eggs, occasionally I use a piping bag and cake decorating tips like I’m icing a cupcake.  But… sometimes I don’t want to pull out the cake decorating box and I do the lazy route, like today.

Take an empty plastic baggie, fill the bag with the yolk mixture using a spatula, and cut the tip off of the bag.  Its your quick deviled egg filling fix.

Well, everyone, enjoy your Easter and I will back soon with some Mother’s Day goodies.

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Classic Deviled Eggs

Classic deviled eggs, perfect for brunch or as a dinner appetizer.

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Prep Time: 10 minutes minutes

Total Time: 10 minutes minutes

Course: Appetizers

Cuisine: American

Servings: 12 servings

Calories: 149kcal

Author: Jenny Bullistron

Ingredients

• 12 eggs boiled, shells removed
• ⅔ cup mayonnaise
• 1 teaspoon dried mustard
• 1 teaspoon white vinegar
• ¼ teaspoon salt
• ½ teaspoon black pepper
• ¼ teaspoon paprika
• 2 teaspoons chives finely diced
• additional paprika and chives for garnish

US Customary – Metric

Instructions

• Slice the eggs in half lengthwise and pop out the yolks. Using a fork, mash the egg yolks.
• Add the remaining ingredients and combine well.
• Fill the empty egg whites with the mixture. Garnish with the extra paprika and chives.
• Cover lightly and refrigerate for 1 hour before serving.

Nutrition

Serving: 1egg | Calories: 149kcal | Carbohydrates: 1g | Protein: 6g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 4g | Trans Fat: 0.04g | Cholesterol: 169mg | Sodium: 190mg | Potassium: 67mg | Fiber: 0.1g | Sugar: 0.3g | Vitamin A: 274IU | Vitamin C: 0.1mg | Calcium: 27mg | Iron: 1mg

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