Classic Deviled Eggs Recipe
The Classic Deviled Eggs are a staple in my household. I seem to make a batch every month and for our family get-togethers throughout the year. We don’t like using the word “devil” so we refer to them as Angel Ova’s. They’re a great grab-n-go protein snack and/or served as a party/picnic appetizer.
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What’s really nice about them is that you can vary the ingredients to suit your own taste buds. Some people like a chunky filling while other’s prefer it to be smooth and creamy. Some people like them on the sweet side (add additional granulated sugar) while others like them a little spicy (add paprika to the filling).
Classic Deviled Eggs Recipe
6 Hard-Boiled Eggs
5 Tbsp. Reduced-Fat Mayonnaise
1 tsp. Dijon or Yellow Mustard
1-2 tsp. granulated sugar
1/8 tsp. salt
1/2 tsp. ground Paprika
additional Paprika for the topping
Remove shells from hard-boiled eggs. Rinse eggs under water to make sure all of the shell has been removed. Slice egg in half. Place yolks in a mixing bowl and the egg halves on a serving tray.
In mixing bowl combine together the yolks, reduced-fat mayonnaise, mustard, granulated sugar, salt and ground paprika. We like our filling to be really creamy so I will put it into my small single-serve blender and blend. I don’t over-mix it as I don’t want it runny. Just creamy!
Use a butter knife to place the filling into each egg. You’ll want equal portions of filling, so use it all up. Sprinkle additional ground paprika on top. Cover and place into the refrigerator until serving time. I recommend chilling them for at least 2 hours before serving.
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