Old-Fashioned, Party-Pleasing Deviled Eggs Recipe

Traditional, party-pleasing deviled eggs indicate that sometimes you don't need to change a classic! While "deviled" used to mean hot, deviled eggs are now mild yet tasty!

Ingredient

– 6 egg – 4 tablespoons mayonnaise – 2 teaspoons Dijon mustard – salt, to taste – pepper, to taste – pinch of Spanish smoked paprika, for garnish – 10 parsley leaves, for garnish

Direction

Put eggs in a pot and cover with water 2 inches above them. Remove from heat after boiling and lidding.

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Leave the eggs alone for 14 minutes. Cool eggs in cold water until they can be handled.

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As little as possible should be done to the eggs' meat when you peel them.

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Cut them in half and put the egg yolks in a medium-sized bowl.

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Use a fork to mash the eggs. Put in the mustard, mayonnaise, salt, and pepper. 

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Mash the filling until smooth (or prepare it in a food processor).

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Use a spoon or a sewing bag to put some deviled egg filling into each egg white half.

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 Add smoked paprika and a parsley leaf on top. Move to a serving dish and serve right away.

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If you have extra deviled eggs, put them in a jar that won't let air in and put it in the fridge.

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also see

also see

1-Pot Tomato Soup Recipe