Perfect Deviled Eggs

Easy Classic Deviled Egg recipe that turns out prefectly every time. These are a huge hit and go fast at every party or pot luck meal.

Prep Time20

Cook Time15

Total Time35

Course: Appetizer, Side Dish

Cuisine: American

Keyword: appetizer, boiled eggs, classic deviled eggs, deviled eggs, easy deviled eggs, picnic dishes, picnic food

Servings: half egg servings

Calories: 67kcal

Author: Cindy Baker

Place eggs in a single layer in a wide saucepan and cover with enough water so that the eggs are completely under the water. Bring water to a boil, then reduce heat to low, cover, and cook for 30 seconds - 1 minute (no longer then 1 minute).
Remove from the heat immediately and leave saucepan covered for 12 - 14 more minutes depending on the size of the eggs.
Remove the eggs carefully with tongs and immediately place them in a dish of ice water. Let them cool at least 5 minutes.
Crack egg shells and carefully peel the shell off under cool running water. Gently dry eggs with a paper towel.
Slice the eggs in half lengthwise, removing the yokes and putting them in a medium bowl. Place the white half eggs on a serving platter.
Mash the yokes until crumbly using a fork or small spoon. Add in mayonnaise, mustard, relish, and salt and pepper and mix well.
With a small spoon scoop heaping spoonfuls of the yolk mixture into the egg whites. Sprinkle with paprika and serve.