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Classic Deviled Eggs

April 13, 2022 · In: Appetizer, Recipes, Video

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Is it even Easter if you don’t serve Deviled Eggs? I think not!

Today’s post provides a classic take on this spring staple, and while there are lots of fancy ways to dress up deviled eggs, I tend to look forward to the simple taste of classic ingredients.

This post includes a video because while not difficult, Deviled Eggs tend to pose a number of potential pitfalls in the execution, and I want to share some shortcuts and simple hacks that have saved my sanity over the years. I hope you enjoy this recipe and this method!

Classic Deviled Eggs

You can certainly boil and peel your own eggs, but this recipe is written for store-bought, pre-cooked hard-boiled eggs.
Print Recipe Pin Recipe
Servings: 24 portions

Ingredients

  • 18 eggs, hard-boiled (you will have extra whites leftover)
  • 1/2 cup mayonnaise
  • 2 teaspoons dijon mustard
  • 2 teaspoons whole grain mustard
  • 1/2 teaspoon Kosher salt
  • 1/4 teaspoon black pepper
  • smoked paprika for sprinkling
  • fresh chives, chopped for garnish

Instructions

  • Slice the hard-boiled eggs in half, scraping the yolk from the knife between each slice to keep the egg whites looking clean.
  • Using a small spoon or the tip of a knife, scrape out the yolk from all 18 eggs directly into the bowl of a food processor. We will only be filling 12 eggs (24 egg halves), but we need all 18 yolks for the filling to make sure our eggs have ample filling. I also find that more times than not there are a few egg white shells that fall apart or rip, so I like having a few extras to use as replacements.
  • Add the mayonnaise, dijon mustard, whole grain mustard, salt, and pepper into the bowl of the food processor along with the yolks. Process until the mixture is smooth, creamy, and well mixed. You may have to pause and scrape down the bowl of the processor to make sure everything is evenly incorporated.
  • Scrape the filling mixture into a pastry bag or a gallon zip bag, taking care to collect every bit of filling. Using a pastry tip or simply cutting the corner off of the zip bag, squeeze the filling and pipe it into the waiting egg whites.
  • Right before serving, use a fine mesh sieve to sift the paprika over the eggs and garnish with fresh chopped chives.

Notes

Deviled Eggs can be made several days in advance.  Store them covered in your fridge and wait until right before serving to add the garnish.

DEVILED EGG SUPPLIES

By: Katherine Sasser · In: Appetizer, Recipes, Video

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Comments

  1. Michelle R. says

    April 14, 2022 at 2:04 am

    Just in time for Easter. I never use a recipe, but I always think I put in too much mayo or too much mustard. I’ll give this one a try. Thanks for the recipe!

    Reply

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Find a copy of the water bill. Upload a copy of m Find a copy of the water bill.  Upload a copy of my ID.  Call to schedule grooming for the dog.  Enter all of the middle school volleyball games and the high school football games on the calendar.  Pick up a prescription.  Return a sweater.  Make dinner reservations for next Saturday. 

These are my current life admin tasks, and instead of playing whack-a-mole, attempting to get them done here and there, I tackle them all in one fell swoop.  I call it Life Admin Day, and if you're interested in changing the way you think about managing all those pesky tasks, the details are on the blog!
There are so many systems that need to be in place There are so many systems that need to be in place when school starts.  Making sure these systems run smoothly becomes the engine that keeps our home humming when schedules and commitments swell. ​​​​​​​​​
Developing sustainable habits and establishing some common-sense systems can allow everyone to stay organized while also teaching your child a valuable lesson in life management.

Today on the blog, I am sharing some of the no-fail systems we have in place in our home that make the school year season more manageable.
Happy FDOS! 🏫 ✏️ 📓 ♥️ 💙 Happy FDOS! 🏫 ✏️ 📓 ♥️ 💙
What’s for dinner? Tomato Cheddar Pie is a winn What’s for dinner?

Tomato Cheddar Pie is a winner in my house, and even if you can’t get your hands on good tomatoes, this recipe delivers.
This week I pulled out several old items from the This week I pulled out several old items from the depths of my closet and wore them to try and determine whether or not I wanted to keep them.​​​​​​​​​
Initially, I thought this dress was in the no pile, but after a comment from a reader, I am reconsidering.  Pink + orange + puff sleeves...maybe it's a keeper after all!

Get Dressed First is on the blog!
Pink heels for Barbie weekend? Yes please! Pink heels for Barbie weekend?  Yes please!
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