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Close-up of traditional deviled eggs, halved and filled with a smooth, creamy yolk mixture, garnished with a sprinkle of paprika, arranged neatly on a plate.
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Traditional Deviled Eggs

Who says deviled eggs are just for parties and barbecues? Traditional Deviled Eggs are great anytime! Make this recipe for Easter brunch & WOW your guests.
Course Appetizer
Cuisine American
Keyword eggs
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 24
Calories 64kcal
Author Gina Kleinworth

Ingredients

  • 12 eggs hard boiled & peeled
  • ½ cup mayonnaise
  • 2 tsp yellow mustard
  • 1 tsp white wine vinegar
  • pinch of salt & pepper
  • Sprinkle smoked paprika
US Customary - Metric

Instructions

  • Cut the cooked eggs in half.
  • Arrange egg whites cut-side up on a serving plate.
  • Place the yolks in a small mixing bowl and mash with a fork.
  • Stir in the mayonnaise, mustard, and vinegar, mixing well.
  • Add the salt & pepper and mix well again.
  • Spoon the mixture into a small piping bag fitted with a star tip.
  • Squeeze a small dollop into each egg white half.
  • Sprinkle the filled eggs with smoked paprika.
  • Serve immediately or refrigerate until ready to serve.

Nutrition

Serving: 1serving | Calories: 64kcal | Carbohydrates: 0.3g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 84mg | Sodium: 72mg | Potassium: 32mg | Fiber: 0.02g | Sugar: 0.1g | Vitamin C: 0.003mg | Calcium: 13mg | Iron: 0.4mg | Net Carbohydrates: 0.2g