The best classic deviled eggs - Perfect for holidays and gatherings.  It's such a classic!  So good, so creamy and such a crowd-pleaser.

Perfect for holidays and gatherings. It’s such a classic! So good, so creamy and such a crowd-pleaser.

The best classic deviled eggs - Perfect for holidays and gatherings.  It's such a classic!  So good, so creamy and such a crowd-pleaser.

Hi to my favorite appetizer ever. A simple classic and my trip to all gatherings and holiday needs. It comes together very quickly (you can even use Instant Pot to cook your eggs!), And you can make these in advance for up to 24 hours.

I also love that you can basically decorate them with anything:

  • bacon + cheese
  • smoked salmon + dill
  • chipotle + salsa
  • bbq chicken

The possibilities are endless, guys. And if you do not have a pastry bag, do not worry. A Ziploc bag with the corner cut off also works beautifully here.

The best classic deviled eggs - Perfect for holidays and gatherings.  It's such a classic!  So good, so creamy and such a crowd-pleaser.

Are you looking for something similar?

Try these avocado deviled eggs instead! Filled with avocado and crispy bacon pieces.

The best classic deviled eggs

Perfect for holidays and gatherings. It’s such a classic! So good, so creamy and such a crowd-pleaser.

starters

The best classic deviled eggs

30 minutes10 minutes

Chungah Rhee

Ingredients:

  • 12 large eggs
  • 1/2 cup mayonnaise
  • 2 tablespoons dill pickle relish
  • 1 tablespoon Dijon mustard
  • Kosher salt and freshly ground black pepper to taste
  • 2 tablespoons chopped fresh chives
  • 1/4 teaspoon paprika

Driving directions:

  1. Place eggs in a large saucepan and cover with cold water by one inch. Boil and cook for 1 minute. Cover egg with a tight fitting lid and remove from heat; set aside for 8-10 minutes.
  2. Drain well and allow to cool before peeling and cutting the eggs in half length while reserving egg yolks.
  3. Mash egg yolks in a small bowl until lumpy. Stir in mayonnaise, relish and Dijon; season with salt and pepper to taste.
  4. Use a pastry bag to stir in the eggs if desired garnished with chives and peppers. *

Comments:

* This can be prepared in advance and stored in the refrigerator, covered, for up to 24 hours.