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Easier way to transfer deviled eggs into hollowed egg whites using a plastic bag with the corner cut away. #TexasHomesteader

Easy Classic Deviled Egg Recipe

This classic recipe for deviled eggs is simple to make and always gets rave reviews when I bring them to get togethers. #TexasHomesteader
Course Appetizer
Cuisine American
Keyword appetizer, deviled eggs, eggs, fresh eggs
Prep Time 5 minutes
Cook Time 10 minutes
Servings 12 Deviled Eggs

Ingredients

Ingredients

  • 6 Large eggs
  • ¼ cup Mayonnaise
  • 1 teaspoon Prepared mustard
  • 2 Tablespoons Sweet Pickle Relish
  • Salt & pepper to taste (I use 1/8 teaspoon each)
  • smoked paprika for garnish

Instructions

Instructions

  1. In a medium pan over high heat, bring water to a rolling boil. Place eggs in the boiling water making sure it covers at least ½-inch above the eggs. Cook at a hard boil for 10 minutes. Then remove eggs from water and place in an ice bath for approximately 10 minutes or until cool.

  2. Peel cooled eggs, rinse under running water.

  3. Cut each cooked egg in half lengthwise with a knife. Remove the yolks and place the hollowed whites on a serving platter.

  4. Into a plastic bag add cooked egg yolks and all other ingredients. Close bag and mash all ingredients until thoroughly combined.

  5. Clip one small corner from bag and pipe filling into egg whites. Garnish with a sprinkle of paprika.

  6. Serve chilled.

Recipe Notes

Note: Leftover deviled eggs can be stored in a refrigerator for up to 2 days.