The Best Classic Deviled Eggs

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Perfect for holidays and get-togethers. It is such a classic! So
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The Best Classic Deviled Eggs - Perfect for holidays and get-togethers. It is such a classic! So good, so creamy and such a crowd-pleaser.

Perfect for holidays and get-togethers. It is such a classic! So good, so creamy and such a crowd-pleaser.

The Best Classic Deviled Eggs - Perfect for holidays and get-togethers. It is such a classic! So good, so creamy and such a crowd-pleaser.

Say hello to my favorite appetizer ever. A simple classic and my go-to for all get-togethers and holiday needs. It comes together VERY quickly (you can even use the Instant Pot to cook your eggs!), and you can make these ahead of time for up to twenty-four hours.

I also love that you can basically garnish these with anything:

  • bacon + cheese
  • smoked salmon + dill
  • chipotle + salsa
  • bbq chicken

The possibilities are endless, guys. And if you don’t have a pastry bag, do not fret. A Ziploc bag with the corner snipped off also works beautifully here.

The Best Classic Deviled Eggs - Perfect for holidays and get-togethers. It is such a classic! So good, so creamy and such a crowd-pleaser.

Looking for something similar?

Try these avocado deviled eggs instead! Loaded with avocado and crisp bacon bits.

The Best Classic Deviled Eggs

Yield: 12 servings

prep time: 30 minutes

cook time: 10 minutes

total time: 40 minutes

Perfect for holidays and get-togethers. It is such a classic! So good, so creamy and such a crowd-pleaser.

appetizer
The Best Classic Deviled Eggs

30 minutes10 minutes

Chungah Rhee
Ingredients:

  • 12 large eggs
  • 1/2 cup mayonnaise
  • 2 tablespoons dill pickle relish
  • 1 tablespoon Dijon mustard
  • Kosher salt and freshly ground black pepper, to taste
  • 2 tablespoons chopped fresh chives
  • 1/4 teaspoon paprika
Directions:

  1. Place eggs in a large saucepan and cover with cold water by 1 inch. Bring to a boil and cook for 1 minute. Cover eggs with a tight-fitting lid and remove from heat; set aside for 8-10 minutes.
  2. Drain well and let cool before peeling and cutting the eggs in half lengthwise, reserving the yolks.
  3. In a small bowl, mash the yolks with a fork until chunky. Stir in mayonnaise, relish and Dijon; season with salt and pepper, to taste.
  4. Use a pastry bag to pipe into the eggs, garnished with chives and paprika, if desired.*
Notes:

*This can be prepped ahead of time and stored in the refrigerator, covered, for up to 24 hours.

Did you Make This Recipe?

Tag @damn_delicious on Instagram and hashtag it #damndelicious.

The post The Best Classic Deviled Eggs appeared first on Damn Delicious.

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Kick-Ass content from the Back Benches every day ! We bring you the kind of shows that TV doesn’t make ! Get ready to see the world from the back benches. We are responsible for only what we say, not what you understand ;)

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