Classic Deviled Eggs

I attended a fancy fundraiser dinner a couple of years ago for a local charity I support. It was the type of event where I was required to slip into my pinstriped suit and perfect tie that complemented my chocolate brown eyes.

Somewhere between the silent auction and Bohemian dance troupe, white-gloved servers passed trays full of appetizers to the hungry crowd. I couldn’t help but giggle when I saw classic deviled eggs included in the wide variety of finger delights.

The moment got me thinking. Are deviled eggs retro enough to be considered a little black dress of the appetizer world? Or is there something out there that could trump this universal favorite from its pedestal? Either way, I have no problem enjoying the research.

Classic Deviled Eggs
Prep Time
Cook Time
Total Time
Recipe Type: Appetizers
Serves: 16 deviled eggs
  • 8 hard-boiled eggs, peeled
  • ¼ cup mayo
  • ½ tsp. Dijon mustard
  • pinch salt & pepper
  • ¼ tsp. paprika
  1. Slice the eggs in half lengthwise. Remove the yellow yolk and place them in a small mixing bowl. Mash the yolks with a fork, and toss with the mayo and mustard. Lightly season the mixture with salt and pepper.
  2. Line the cooked egg whites with the hole facing up on a tray. Spoon the yolk mixture into a sturdy zip lock bag. Clip the corner of the bag and pipe the mixture into each of the egg white hole. Sprinkle the tops with paprika for color.

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