Deviled eggs are the perfect easy-to-make appetizer for backyard picnics, tailgating, birthday parties, etc. Kids and adults love them and always disappear fast! Here’s the classic deviled eggs recipe that we like to use. It will make 12 egg halves. You’ll need a deviled eggs refrigerator safe container to store them in. Don’t let them sit out at room temperature for more than an hour. If you’re looking for an affordable Deviled Egg Storage Container check out Amason.
Classic Deviled Eggs Recipe
6 hard-boiled eggs
3 tbsp. reduced-fat mayonnaise
1 tsp. granulated sugar
1 tsp. white vinegar
1 tsp. Dijon mustard
1/4 tsp. salt
ground paprika
Peel the hard-boiled eggs. Cut in half and place the yolks into a small bowl. Lay the egg halves on a tray.
Add the reduced-fat mayonnaise, granulated sugar, white vinegar, Dijon mustard and salt to the egg yolks in the bowl. MASH with a fork and spoon…stirring until the mixture is creamy. You can also place the ingredients into a manual food processor and process until creamy if you want NO LUMPS or BUMPS!
Use a tablespoon to fill up the egg halves. The mixture should over-flow a little bit on the tops. Continue until all of the filling is used up and spread evenly into the eggs. Sprinkle ground paprika on top. Place lid on the container and refrigerate for at least 2 hours before serving.
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