Classic Deviled Egg Recipe
 
Prep time
Cook time
Total time
 
This recipe also works great for making Egg Salad Sandwich filling. Perfect way to use up all those dyed Easter eggs.
Author:
Recipe type: Deviled Egg
Cuisine: Pot Luck
Serves: 24
Ingredients
  • 12 eggs
  • 1 tsp baking soda
  • FILLING
  • ½ cup mayonnaise
  • 1 tbsp parsley flakes
  • 1 tsp white vinegar
  • 1 tsp yellow mustard
  • ⅛-1/4 tsp salt, scant
  • ⅛ tsp pepper, scant
  • ⅛ tsp onion powder
  • Paprika for garnish
Instructions
  1. Put the eggs in a medium-sized pot, cover them with water, and add baking soda to the water.
  2. Bring to a boil and boil eggs for 10 minutes.
  3. Remove from heat, drain hot water from the pot, and then fill with cold water.
  4. Let eggs cool completely before cutting in half and making the filling.
  5. When eggs are completely cooled, remove shells, and rinse any residual shell residue off the eggs. Pat dry.
  6. Using a sharp knife, carefully cut eggs in half and softly remove the yolks. Place the yolks in a small mixing bowl. Repeat until all eggs are halved and all yolks are in the mixing bowl.
  7. Add the mayonnaise, parsley, vinegar, mustard, salt, pepper, and onion powder to the egg yolks. Mix with a fork until everything is well combined.
  8. Using a small spoon or piping bag, fill the egg whites with the yolk mixture.
  9. Sprinkle with paprika and additional parsley flakes, if desired.
  10. Place deviled eggs on your handy-dandy homemade deviled egg carrier, cover, and refrigerate until ready to serve.
  11. Enjoy!
Recipe by Real Life Dinner at https://reallifedinner.com/classic-deviled-egg-recipe/