From picnics to potlucks, classic deviled eggs are always the first to disappear from any spread. Make these creamy, satisfying bite-sized snacks for your next gathering. This is a traditional recipe for classic deviled eggs. Sprinkling paprika on top adds a little color and gives a wonderful depth of flavor to the savory mustard and creamy mayonnaise in the filling.
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- Place eggs in a saucepan. Fill with water to cover eggs by about 2 inches.
- Place over high heat. When water begins to boil, remove pan from heat. Cover and let stand for 10 minutes.
- Transfer eggs to a strainer and run under tap water until cool enough to handle.
- Peel eggs and slice in half. Gently separate yolks from eggs, taking care not to break the whites.
- Transfer yolks to a mixing bowl and mash with a fork until crumbled. Add mayonnaise and mustard and continue to mash until smooth (add a bit more mayonnaise if needed to bring it all together). Season with salt and pepper.
- Spoon yolk mixture into egg whites (you can also place the yolk mixture into a plastic bag, clip the end off, and squeeze it into the whites).
- Top each egg with a pinch of paprika.
- Refrigerate until ready to serve.
Love these classic deviled eggs? See four new and inventive takes on this classic appetizer here.