Deviled Eggs

DEVILED EGGS😍

It wouldn’t be Easter without deviled eggs, and I’m one that could literally eat the whole plate to myself. When it comes to Deviled Eggs, I’m a strong believer in “if it aint broke don’t fix it” as they’re 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 further😍 It’s the best low maintenance appetizer since it can be made ahead of time, requires 0 oven space, and comes together so quickly! You’re gonna love this!

 

Serves 4-6 as an appetizer.

Ingredients:

For the Classic Deviled Eggs:

  • 12 eggs

  • ⅓ 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.