Best Classic Deviled Eggs Recipe Takes You Back (5 Ingredients, 20 Minutes) by Donna John
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What is it about deviled eggs? Weeks before Thanksgiving even got here my daughter was texting me about deviled eggs. A reminder? Yes. My spinach and bacon deviled eggs recipe is our family tradition, but this year, with extra eggs in the fridge, I decided to add a classic deviled egg to the menu. This easy deviled egg recipe reminded me of my childhood, before spinach and bacon eggs were even a thought.
As with any deviled egg recipe, you start with hardboiled eggs. Cook the eggs however you like to cook your hardboiled eggs. If you're like me and get so frustrated trying to peel some hard-boiled eggs, you need to try cooking the eggs in your InstantPot™. It is the only way I make hard-boiled eggs anymore. The shells almost fall off. If you've never cooked eggs this way, here's how to cook hard-boiled eggs in the Instant Pot™.
If you don't want to cook the eggs, make this a shortcut recipe by buying your hardboiled eggs pre-cooked. Most grocery stores have them now. Here are the other ingredients you will need to make these creamy, old-fashioned deviled eggs: mayonnaise, yellow mustard, Worcestershire sauce, hot sauce and optional ground paprika.
Serve these high-protein deviled eggs as an appetizer at your holiday gatherings, enjoy them as a high-protein snack or make a batch just because. Deviled eggs are a wonderful side dish with any protein, any time of the year. Plus, you get the health benefits of eggs and the health benefits of protein in every creamy bite.
Cuisine: American
Prep Time: 10 minutes
Cook Time: 10 minutes (to cook the eggs)
Total Time: 20 minutes
Servings: 24
Ingredients
- 12 hardboiled eggs
- 4 tablespoons mayonnaise
- 1 1/2 - 2 tablespoons yellow mustard
- 2 teaspoons Worcestershire sauce
- hot sauce, to taste (I used a couple big shakes)
- paprika, for serving (optional)
Here's how to make it:
- Cook the eggs as desired. Cool, peel, cut in half and put the yolks into a bowl. Mash. (I used a fork to mash the yolks and an Instant Pot™ to cook them.)
- Add the mayonnaise, mustard, Worcestershire sauce and hot sauce. (I used Franks RedHot, but use your favorite.) Season with salt and black pepper, to taste.
- Mix well to combine. Taste and adjust seasonings.
- Spoon the mixture back into the egg whites.
- Sprinkle with paprika, if desired. Serve immediately or cover and refrigerate until ready to serve. Store the eggs covered in the fridge.
Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.
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