Classic Deviled Eggs



for 24 servings

12 eggs

½ cup mayonnaise(115 g)

1 tablespoon yellow mustard

1 tablespoon relish

1 teaspoon salt

1 teaspoon pepper



1 tablespoon fresh parsley leaves


Place the eggs in a pot and fill with cold water until the eggs are just covered. Bring the pot to a boil, then cover, remove from heat, and let sit for about 12 minutes.

Transfer the eggs to a bowl of ice water for about 3 minutes, then peel them and cut them in half. Transfer the egg yolks to a bowl, and set the cooked egg whites aside.

Mix the mayonnaise, mustard, relish, salt, and pepper with the yolks and transfer to a piping bag. (Alternatively, use a zip-top bag with a corner cut off.)

Pipe the mixture into the egg whites, garnish with paprika and parsley, and serve chilled.


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