Classic Homemade Deviled Eggs Recipe

I’m really looking forward to the weather heating up and spending more time entertaining our friends & family outdoors. During the spring and summer months we like to host backyard barbecues and pool parties. One thing I always make and serve to our guests are homemade deviled eggs. They’re a classic!

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Classic Homemade Deviled Eggs Recipe

6 hard-boiled eggs, cooled
2 Tbsp. reduced fat mayonnaise
2 tsp. granulated sugar
1 tsp. white vinegar
1 tsp. yellow mustard
1 tsp. dijon mustard
1/2 tsp. salt
ground paprika

Remove shell from hard-boiled eggs. Rinse under tap water. Shake off excess water, slice eggs in half.

Place yolks into food processor or blender. Add the reduced fat mayonnaise, granulate sugar, white vinegar, yellow mustard, dijon mustard and salt. Blend until creamy and smooth. (I like to do this in my manual food processor until mixture is creamy).

Use a butter knife and place filling into your egg halves. Sprinkle ground paprika on top (according to your own taste buds). Refrigerate for 1-2 hours before serving. You need to store them in an airtight container because the “air” will cause your filling to dry out and get lumpy. They will keep for 3-5 days in the refrigerator but when I make them…they’re gone within a few hours.

Variation: Sometimes I will mix 1-2 teaspoons of original guacamole into my filling mixture. Blend it in with all of your other ingredients and fill egg halves as normal. Adds a really unique flavor to them!

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