Classic Deviled Eggs

Classic Deviled Eggs
Classic Deviled Eggs. Diana Rattray
  • 32 mins
  • Prep: 15 mins,
  • Cook: 17 mins
  • Yield: 6 servings
Ratings (9)

The filling for these simple classic deviled eggs is the perfect combination of mayonnaise, seasoned salt, and a little mustard. Use a Creole seasoning blend in place of the seasoned salt, if desired.

See Also: Top 12 Deviled Egg Recipes

What You'll Need

  • 6 large eggs
  • 3 to 4 tablespoons mayonnaise
  • 1/2 teaspoon prepared mustard
  • 1/4 teaspoon salt or seasoned salt blend
  • 2 teaspoons finely chopped fresh parsley or chives, optional
  • freshly ground black pepper, to taste
  • Garnish: paprika

How to Make It

  1. Put the eggs in a medium saucepan and cover with water to about an inch above the eggs. 
  2. Cover the saucepan and bring to a full boil over high heat. Leaving the cover on the pan, remove from the heat and let stand for 17 minutes. 
  3. Pour out the hot water and cover with ice cold water. When the eggs are cold, peel under running water. See some tips for peeling hard-cooked eggs below.
  4. Slice the eggs in half lengthwise and set on a platter or egg plate. Scoop the yolks into a medium bowl.  Tip: To keep them from wobbling, cut a thin, small slice off the bottoms of the egg white halves.
  1. Mash the yolks with a fork, then add the mayonnaise, mustard, and salt, seasoned salt, or Creole seasoning. Add chopped fresh chives or parsley, if desired. 
  2. Taste and add freshly ground black pepper, as needed. If using salt-free seasoning, taste and add salt, as needed.
  3. Using a small spoon or cookie scoop, fill the egg white halves with the yolk mixture. 
  4. Sprinkle the eggs lightly with paprika before serving.

Makes 6 servings of 2 halves each.

Tips for Peeling Hard-Cooked Eggs

  • For easier peeling, use eggs which aren't very fresh. Eggs nearer the expiration date will peel more cleanly. 
  • Let the eggs stand in the ice water until thoroughly cooled.
  • Crack the ends of the shell, then gently roll the egg on the counter to crack all over.
  • Start the peeling at the wide end of the egg where there is a bit of air under the shell.

See Also: How to Tell If Your Eggs Are Fresh

Nutritional Guidelines (per serving)
Calories 113
Total Fat 10 g
Saturated Fat 2 g
Unsaturated Fat 3 g
Cholesterol 154 mg
Sodium 211 mg
Carbohydrates 0 g
Dietary Fiber 0 g
Protein 5 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)