Classic Deviled Eggs

Deviled eggs are one of those simple finger foods that takes little time to make, and is awesome for those small get togethers. Whenever I have an event, party, pot luck, or just anything that requires me to bring a dish I always go for the classic deviled eggs.

Classic Deviled Eggs

Classic Deviled Eggs

Classic Deviled Eggs

These little joys are so addicting. I find myself eating a good batch because it’s so simple to pop deviled eggs into your mouth one after another. I try to keep the ingredients pretty simple. There’s nothing like biting into a deviled egg and realizing it has an extra ingredient that just doesn’t need to be there.

I go with the basics. Mayonnaise, a dash of mustard, and sweet salad cubes (or sweet relish). I’ve seen some deviled eggs that adds pickles, onions, or celery and it really doesn’t require all of that.

The best part of deviled eggs is that sprinkle of paprika. You wouldn’t think this simple spice would do much, but it does. It give the deviled eggs that perfect kick to balance all of the flavors together.

Classic Deviled Eggs

These Classic Deviled Eggs are the perfect finger food for brunch, wedding or just a snack.
Prep Time: 10 mins | Cook Time: 20 mins | Total Time: 30 mins
Course: Appetizer | Cuisine: American
Keyword: Appetizer, Deviled Egg, Vegetarian
Servings: 12 servings

Ingredients
6 large eggs
2 tbsp mayonnaise
1 tbsp sweet salad cubes or sweet relish
1 tsp mustard
pepper to taste
sprinkle of paprika

Instructions
1. In a large pot, add water until eggs are covered. Allow water to boil and then remove from heat
2. Drain water and pour cool water over eggs
3. Once eggs are completely cooled, gently crack on the counter to remove the shell.
4. Cut eggs in half lengthwise
5. Taking a spoon, remove the yellow yolk from the eggs and place in a mixing bowl. Mash yolk with a fork for a smoother consistency
6. Add mayonnaise, mustard, and sweet salad cubes (or sweet relish) to the mixing bowl and stir until everything is spread evenly
7. Use a spoon and add a portion of the yolk mixture back into the egg hole. Try not over fill
8. Sprinkle with paprika

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