Made with mayo, dijon mustard, and paprika, these Classic Deviled Eggs are an easy and flavorful side dish or appetizer! They&#039;re perfect for holidays like Easter, summer gatherings, and packed lunches, and they can store well too!

Classic Deviled Eggs

eggs

mayonnaise (regular

Dijon mustard

paprika (for garnish)

Kosher salt and fresh black pepper (to taste)

chives

An egg is the organic vessel containing the zygote in which an animal embryo develops until it can survive on its own, at which point the animal hatches. An egg results from fertilization of an ovum. Most arthropods, vertebrates, and mollusks lay eggs, although some do not, such as scorpions and most mammals. Reproductive structures...

dijon mustard

Hard boil the eggs using this stove top hard boiled eggs recipe or this instant pot hard boiled eggs recipe.

Peel and cut the eggs in half lengthwise. Remove yolks and put them in a bowl.

Add mayonnaise, mustard, salt and pepper to the yolks and mash.

Transfer them to a plastic bag, snip the corner and pipe them into the egg whites.

Top with chopped chives and paprika.

Excellent recipe. For a little crunch, I added finely chopped celery and a dash of hot sauce to the yolk mixture.

I entered all of the ingredients for your recipe into the Weight Watchers app. The light mayonnaise is one point per tablespoon. The recipe uses 2 tablespoons, so 2 points. In the app, each serving (2 halves) equals 1 point.
The eggs, seasonings, mustard, chives have no points. All the points are in the light mayonnaise. There are no other fruits or vegetables in the recipe.
I made these for tonight's Super Bowl, February 11th, 2024.

These are so delicious and dare I say, light?  My husband loves them and so do I!  I made them for Thanksgiving and Easter, but now I make them every other week.  He doesn't cook and asked me how to make them so he could make them whenever he wanted!

Love is and will try on Saturday. Thanks for sharing!

Deviled eggs are my favorite go-to recipe for a crowd and this recipe is the one I always use, except I grate a little onion into the mix rather than use chives, which I can't seem to grow.  
I have tried a dozen different ways to make peeling boiled eggs not such a chore and I finally found THE way to cook them and have the shells come off almost in one piece.  STEAMING!!  Just boil some water in the bottom of a steamer or pot with a steamer basket in it, place the eggs in the basket in a single layer, cover and cook for 15 minutes.  Then plunge the cooked eggs into a bowl of ice water [I use tongs to transfer them].  When cold, lightly crack the shells and they will come off almost in a single piece!  No knicks, no tears, no green yolks -- perfectly cooked.  When I have a dozen to cook, I do them 6 at a time because I don't have a large steamer, but you can cook them in a double layer if you cook them a bit longer, but I haven't tried it yet and can't tell you how much longer that might take.  Try it.  You won't believe how easy it is to peel boiled eggs cooked this way!

I also add mustard but good Dijon, and I add some celery seed (just a little) if I have it and always add quite a bit of sweet pickle relish to mine. I make my egg salad the same way.

Made as is and these are even BETTER than the less healthy traditional versions. Thanks!!

https://www.youtube.com/watch?v=LFR6F7cO8X8

Classic Deviled Eggs

PRINT: https://www.skinnytaste.com/deviled-eggs/

classic deviled eggs

Prep Time: 10 minutes

Cook Time: 15 minutes

Total: 25 minutes

Servings: 4

Ingredients

Instructions

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