Creamy and Delicious Classic Deviled Eggs Recipe

Here in the northeast no backyard barbecue or family picnic is complete without a tray of creamy deviled eggs. It’s a popular appetizer that is enjoyed by everyone…young to old. It’s one of those finger-goods that goes great with grilled burgers, hot dogs, and chicken. Serve it right up with a bowl of potato salad and macaroni salad on the side.

When making them you’ll find many variations. Our family tends to like the classic best. We’re not fond of the recipes that add a bunch of garbage or spice to the recipe. In our book, simple is best.

Creamy and Delicious Classic Deviled Eggs Recipe

Creamy and Delicious Classic Deviled Eggs Recipe

12 hard boiled medium or large eggs
1/2 cup reduced-fat mayonnaise
2 Tbsp. horseradish sauce
1 Tbsp. yellow mustard
1 tsp. granulated sugar
1/4 tsp. salt
paprika

Boil the eggs. Once cool remove the shells. Rinse under water. Slice in half lengthwise. Place yolks in a medium sized bowl and egg halves on a tray.

Mash yolks with a fork or potato masher. Stir in the reduced-fat mayonnaise, horseradish sauce, yellow mustard, granulated sugar, and salt. Stir until the mixture is creamy and spreadable.

Spoon the filling evenly into each egg half. Sprinkle paprika on top. Cover tray and refrigerate for 2-3 hours before serving.

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