Lunch

Classic Deviled Eggs

As Easter Sunday rolls around a classic egg dish that is often served is Deviled Eggs. It wasn’t until I made this recipe specifically for you all as a suggestion to make for Easter Sunday that it dawned on me…”why don’t I make these more often?”

The yolk mixture are like these little bombs of salty goodness balanced out with the cool and palate cleansing egg whites. They make the perfect appetizer or lunch. The ingredients are things I almost always have on hand so it’s really a no-brainer — this is something I need to work into my rotation and you should too.

The most tedious part is shelling the eggs and scooping out the yolk, I will admit, but it’s a little extra work for a worthwhile reward.

Also, for someone who is currently on the Keto diet (just started) these are great to make in a big batch and use for snacks during the week. However make sure to use keto friendly mayo if you’re making them for that purpose, I like Duke’s.

An extra tip for presentation, you can create a makeshift pastry bag by taking a medium or large plastic food baggie. Simply fill the bag halfway with yolk mixture twist the open end and secure with your hand then snip one of the corners. Then you can pipe the mixture into each egg really nicely.

Classic Deviled Eggs
Print Recipe
Serves: 6-8 Cooking Time: 30 minutes

Ingredients

12 eggs

½ c mayonnaise

3 tablespoons of yellow mustard or dijon mustard

¼ teaspoon of garlic powder

1 teaspoon white vinegar

2-3 dashes of hot sauce (I suggest a mild hot sauce such as Frank’s RedHot or Texas Pete)

Salt

Pepper

Paprika for garnish (optional)

Instructions

1

Peel eggs and slice lengthwise. NOTE: to prevent egg yolk residue from getting on the eggs as you slice them, use a paper towel or kitchen cloth to wipe off knife after each egg you slice. Carefully scoop yolks from eggs into a medium sized bowl. Arrange emptied egg whites on a dish and set aside.

2

Add mayonnaise, mustard, vinegar, garlic powder, and hot sauce to bowl of egg yolks. Using a fork or potato masher mash the yolks until all the ingredients are thoroughly incorporated. Since mayonnaise can be salty add salt and pepper starting with a little at a time and adjust to taste. Mix until smooth. I find a rubber spatula works well.

3

Using a small spoon or pastry piping bag add equal amounts of yolk mixture into each egg white. Sprinkle with paprika for garnish. Keep refrigerated until ready to serve. Enjoy!

Notes

To create a makeshift pastry bag, take a medium or large plastic food baggie, fill the bag halfway with yolk mixture, twist the open end and secure with your hand then snip one of the corners. Then you can pipe the mixture into each egg.