Classic Deviled Eggs- Just 4 Ingredients
This Classic Deviled Eggs recipe is a Southern staple, made with a tangy mayo and mustard filling. Once you cook the eggs, you'll make a quick filling and pipe it into the egg halves. It's much easier than it looks. This recipe is the perfect appetizer for holidays, parties, BBQs, or any time when you need a foolproof appetizer or side dish!
Ingredients
- 6 eggs
- ¼ cup mayonnaise
- 2 tablespoons yellow mustard
- Salt and Pepper
- Paprika
- Parsley
Instructions
Cook the eggs:
- Instant pot: Add 1 cup of water to the bottom of an Instant pop. Place the grate on top and add eggs. Cook on High pressure for 5 minutes. Let it rest for 5 minutes then release the pressure and place in an ice bath for 10 minutes. Peel the eggs and pat dry with a paper towel.
- Stovetop: Place eggs in a small saucepan that will hold 6 eggs without overlapping. Cover the eggs with water, bring to boil. Cover and turn off the heat and let sit for 10 minutes. Place in an ice bath and chill for 10 minutes before peeling.
- Slice eggs in half and tap the yolks into a bowl. Whisk with mayonnaise and mustard. Once smooth and creamy, add salt and pepper to taste. Refrigerate for 15 minutes if piping.
- Use a spoon to scoop the egg yolk mixture into the cavity of the egg whites or use a star piping tip. Sprinkle with paprika and chopped parsley. Refrigerate until ready to serve.
Barbara's Notes + Tips
- A star tip works nice for piping, use a toothpick to clear out the tip if it gets clogged up.
- These are best when assembled no more than a day in advance.
Nutrition
Calories: 65kcal | Carbohydrates: 0.3g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 84mg | Sodium: 88mg | Potassium: 35mg | Fiber: 0.1g | Sugar: 0.1g | Vitamin A: 124IU | Vitamin C: 0.01mg | Calcium: 14mg | Iron: 0.4mg
