Deviled Eggs
This easy Deviled Eggs recipe has a creamy, tangy filling with paprika and chives on top. It's a holiday staple and picnic favorite!
Nutrition Facts
Ingredients
Instructions
Peel the hard-boiled eggs and slice them in half lengthwise.
Remove the yolks and place them in a bowl. Use a fork to mash the yolks.
Want to see how it turns out?
We've hidden the final 3 steps to support the original creator. Get the full, complete instructions directly from their site!
Continue Reading at Thegunnysack →Chef's Notes
Storage
Store in an airtight container in the refrigerator for up to two days.
Deviled Eggs with Relish
Reduce the amount of mayonnaise to three tablespoons and add one tablespoon of sweet or dill relish.
Fancy Deviled Eggs
Put the egg yolk mixture in a pastry bag fitted with an open star piping tip and pipe the filling into the egg whites. Garnish with herb leaves or make thinly slice green onions into long strips and put them in ice water to make them curly.
Bacon Deviled Eggs
Cook three slices of bacon, allow them to cool and then crumble them. Follow the recipe as directed but use smoked paprika instead of regular paprika to complement the bacon. Also, to keep the bacon crispy, wait until serving them to add the bacon crumbles.
Spicy Deviled Eggs
Use spicy mustard, add 1-2 teaspoons of Sriracha sauce, and half of a seeded and finely diced jalapeno. Garnish with jalapeno slices.
Comments & Photos
Be the first to share your thoughts!
Did you make this recipe?
Leave a Comment