Classic Deviled Eggs

Top down view of white plate filled with deviled eggs filled with yellow colored creamy filling and topped with paprika and dill

Classic Deviled Eggs

When going to a potluck or church event, is there anything better than a large plate of classic deviled eggs? This recipe is the ticket to a classic version topped with dill or paprika. The creamy texture of the filling when paired with the hardboiled egg vessel is a delicious pairing that cannot be rivaled!

Course Side Dish

Cuisine American

Difficulty Easy

Method Mixing

Prep Time 20

Cook Time 0

Total Time 20

Servings servings

Calories 57kcal

Author Kaleb

Ingredients

12 large eggs hard-boiled and shelled
⅓ cup mayonnaise
2 tsp Dijon mustard
1 tsp salt
½ tsp pepper
2 small sprigs fresh dill (optional)
2 tsp apple cider vinegar
chopped dill (to garnish as desired)
paprika (to garnish as desired)

Instructions

Cut each shelled hard-boiled egg in half lengthwise and remove the yolk.
To a blender or food processor, add the egg yolks, salt, pepper, Dijon mustard, mayonnaise, fresh dill, and apple cider vinegar. Blend until smooth and creamy, 30-60 seconds. Scrape the sides of the container if necessary and blend to combine.
Decant the yolk filling into a pastry bag and fill each egg white half with a rounded amount of filling. Alternatively, a spoon can be used to fill the eggs. Set on a plate to serve and garnish with dill, paprika, or smoked paprika, if desired.

Video

Notes

The deviled eggs can be prepared 6 hours ahead, covered, and stored in the refrigerator.

Nutrition