Classic Deviled Eggs

I really like organizing parties. Each time I have guests when it’s time to bring an appetizer in, these deviled eggs are what is being served. Every time, without exception it’s great to see how my guests go crazy when they see deviled eggs. Regardless of the occasion, they are always the first meal that runs out.

They are suitable keto-friendly, gluten-free and dairy-free meals. There are more ways of making them, with different toppings and mixtures, but nothing is better than classic devilish eggs. This recipe is made with my own homemade mayonnaise, that’s why it’s especially tasty. Also, there are some tips and tricks for making the best classic deviled eggs.

What are deviled eggs exactly?

In simple terms, deviled eggs are eggs that are hard-boiled and halved. Removed egg-yolks, blended with other ingredients to make that creamy flavored mix, and then put back into egg-whites.

Although Deviled eggs are usually prepared as appetizers and make great food for parties, you can also refrigerated them for a great snack afterwards. Many people choose to make regular boiled eggs for fast snacks, but deviled eggs are way better!

Why is this recipe for deviled eggs the best?

This recipe for deviled eggs is very easy to make, that’s why it’s the best. There are no unusual ingredients, also no vinegar or pickles in these deviled eggs – dijon mustard and homemade mayonnaise. Mixed them with a little salt, is all that you need to make tasty, deviled eggs that everyone will go crazy about.

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• 6 whole eggs
• 1/4 cup of homemade mayonnaise (you can use whichever you want)
• 1 teaspoon of dijon mustard
• 1/2 teaspoon of kosher salt
• 1 teaspoon of paprika

How to make classic deviled eggs?

• The first thing I do is hard boil the eggs. You can use an instant pot or stove to do this. You have to make sure to place the boiled eggs in the ice-cold water, this will make them much easier to peel the skin off.
• After that, cut the eggs lengthwise. To cut them properly and get egg whites from egg yolks, just rinse the knife quickly or wipe it between the cuts.
• Move the yolks into a different bowl. I recommend you use the masher to mash the yolks and mix them with mustard, homemade mayonnaise and salt. It is really important to mix the yolks good until they become creamy and light. Add more mayonnaise if you feel the mixture is to dry. Don’t worry, you cant mix it too much.
• Lastly, add a blend of egg yolks in the prepared egg whites. You can use the pastry bag if you want your deviled eggs to look presentable, however, if you don’t care, the pair of small teaspoons will make a trick.