Basic Deviled Eggs Recipe

Basic Deviled Eggs Recipe

This easy Deviled Eggs recipe is my family's most trusted and the only one you'll ever need. They are creamy, delicious, and a guaranteed crowd-pleaser!

Course Appetizer

Cuisine American

Cook Time 15

Total Time 15

Servings servings (2-pieces each)

Calories 106kcal

Author Meggan Hill

Ingredients

12 eggs
1/3 cup mayonnaise
1 teaspoon dried mustard (see note 1)
1 teaspoon Worcestershire sauce
fresh dill for garnish, optional
paprika for garnish, optional

US Customary - Metric

Instructions

Fill a medium saucepan with about 1 inch of water (about 2 cups) and bring to a rolling boil over high heat. Place eggs in a steamer basket and lower into the saucepan. Cover, reduce heat to medium-low, and cook for 13 minutes.
Set up an ice bath by filling a large bowl with ice and cold water. When eggs are done, use tongs or a slotted spoon to remove the eggs from the hot water and submerge them under the cold water to cool, about 5 minutes. Once the eggs have cooled, roll them around in the ice water to gently crack them. Remove and discard shell.
Halve eggs lengthwise. Scoop out yolks and place in a small bowl. Mash yolks with a fork. Stir in mayonnaise, mustard, and Worcestershire sauce and mix until thoroughly combined.
Pipe filling into egg halves or spoon rounded teaspoonfuls. Garnish with dill or paprika if desired.

Video

Notes

Dried mustard: Or use twice as much prepared yellow mustard (the one in the bottle).
Yield: My Deviled Egg recipe makes 24 pieces (halves) or 12 servings, 2 pieces each.
Storage: Store leftover eggs covered in the refrigerator for up to 4 days.

Nutrition