Classic Deviled Eggs
Prep time
Cook time
Total time
A simple, traditoanl recipe for this classic appetizer!
Recipe type: Appetizer
Serves: 12 halves
  • 6 eggs
  • ¼ c mayonnaise
  • 1 tsp. dry mustard
  • ¼ tsp. salt
  • A pinch pepper
  • Several dashes Tabasco
  • paprika, to garnish
  1. Several hours ahead, hard-cook eggs: Set unshelled eggs out about 1 hour to come to room temperature. Place eggs in saucepan; add enough cold water to cover tops by at least 1 inch. Cover saucepan and bring water rapidly to full boil. Immediately remove pan from heat, or turn heat to very low to prevent further boiling. Let eggs stand in water, covered, 15 minutes.
  2. Cool eggs promptly and thouroghly in cold water to make shells easier to remove and to prevent dark surfaces on yolk. Remove shells by tapping entire surface of each until crackled; roll betweent hands to loosen shell, then peel, starting at large end. Dipping egg into bowl of cold water helps to ease off shell.
  3. Cut shelled eggs into halves lengthwise. Carefully remove yolks to small bowl; wet whites aside.
  4. Mash yolks with a fork until very fine and crumbly; then blend in mayonnaise, mustard, salt, pepper and Tabasco. Generously fill hollows in egg whites with yolk mixture, slightly rounding each. Garnish with a sprinkle of paprika.
  5. Refrigerate until serving time.
Recipe by The Preserves Project at