These classic deviled eggs are made with hard boiled eggs, mayo, mustard, salt, pepper, and paprika. It's an easy appetizer that is perfect for the holidays, Easter, brunch, or a potluck.
2teaspoonsyellow mustard or dijon mustard, Yellow mustard is best for a classic Southern deviled egg flavor
¼teaspoonpaprika , + extra paprika for garnish
⅛teaspoon salt
⅛teaspoonblack pepper
Instructions
Peel the eggs. Slice in half lengthwise. Use a spoon to gently remove the yolks from the egg halves and add the yolks to a medium bowl.
Use a fork to smash the yolks until they're crumbled. Then stir in mayo, mustard, paprika, salt, and pepper until well combined and smooth. (For an extra creamy filling use a food processor to combine the filling ingredients.)
Use a piping bag to add the filling to the center of the egg white halves (or use a spoon to scoop the filling in). Sprinkle with extra paprika before serving.
Notes
Nutrition information assumes you're using light mayo.