Deviled Eggs
DEVILED EGGSđ
It wouldnât be Easter without deviled eggs, and Iâm one that could literally eat the whole plate to myself. When it comes to Deviled Eggs, Iâm a strong believer in âif it aint broke donât fix itâ as theyâre just so so good on their own. These are a classic deviled egg recipe with a hidden ingredient that takes the flavor just a step furtherđ Itâs the best low maintenance appetizer since it can be made ahead of time, requires 0 oven space, and comes together so quickly! Youâre gonna love this!
Serves 4-6 as an appetizer.
Ingredients:
For the Classic Deviled Eggs:
12 eggs
â cup mayonnaise
1.5 tbsps yellow mustard
1 tbsp red wine vinegar
1 tbsp pickle juice
½ tsp celery salt
Salt and pepper to taste
Paprika for topping
Directions:
For the Deviled Eggs:
Add eggs to a saucepan and cover with water. Bring to a boil, then reduce and simmer for 10 minutes.
Transfer to an ice bath for 1-2 minutes until cool.
Cut eggs in half lengthwise and scoop out the yolks to add to a bowl.
Mix the yolks with the mayonnaise, yellow mustard, red wine vinegar, pickle juice, celery salt, pepper, and a small pinch of salt. Mix thoroughly and taste to adjust seasonings.
Divide the filling equally among the egg whites (you can pipe them to make them prettier) and top with a sprinkle of paprika.
Serve immediately or refrigerate up to 2 hours before serving*. Enjoy!
*If you want to make this a day in advance, keep the egg whites and filling separate until serving and keep them in a tight fitting container.