Deviled eggs, a staple of potlucks, picnics, and holiday gatherings, have stood the test of time as a beloved appetizer. These simple yet elegant treats consist of hard-boiled eggs halved lengthwise, with their yolks mixed with mayonnaise, mustard, and seasonings, then piped back into the egg whites.
The origins of deviled eggs can be traced back to ancient Rome, where eggs were boiled, seasoned with spicy sauces, and typically served as a first course. Over time, the recipe evolved into the more familiar rendition we enjoy today.
ALSO READ: Cajun chicken burgers Recipe
Classic Deviled Eggs
Course: MainCuisine: RomanDifficulty: Easy6
servings10
minutes10
minutes128
kcalThis easy appetizer is a favorite addition to any picnic or party. Bonus: They’re perfect for making ahead of time or storing leftovers after all your guests have left.
Ingredients
6 hard-boiled eggs, peeled
3 tablespoons mayonnaise
2 tablespoons plain yogurt
2 teaspoons Dijon mustard
lemon juice
salt
paprika
Directions
Make hard-boiled eggs.- Cut 6 eggs in half, lengthwise.
- Remove the yolks and blend them by hand with mayonnaise, plain yogurt, Dijon mustard, a squirt of lemon juice, and salt to taste.
- Spoon the mixture back into the whites. Dust with paprika.
