Classic Deviled Eggs

These classic deviled eggs are a great appetizer to any brunch or party and are so simple and easy to make.

 

These classic deviled eggs are a great appetizer to any brunch or party and are so simple and easy to make.Classic Deviled Eggs

Deviled eggs are a classic recipe and perfect for the holidays, potlucks, parties and other gatherings. I have tons of appetizer recipes, but Deviled eggs are my favorite, and what I love most is they are inexpensive and made with ingredients I always have on hand. I even have these for lunch sometimes!

You might also like Guacamole Deviled Eggs and Tuna Deviled Eggs.

*Tip – eggs are easier to peel when they are at least 1 week old so don’t use fresh eggs, try to use older eggs. Once eggs are fully cooked, run under cold water. Or if you have an instant pot, you can try these Instant Pot Deviled Eggs recipe for easy to peel eggs every time.

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Classic Deviled Eggs

These classic deviled eggs are a great appetizer to any brunch or party and are so simple and easy to make.

Ingredients:

  • 4 large hard boiled eggs, cooled and peeled
  • 2 tbsp Hellmann’s light mayonnaise (regular for Keto)
  • 1 tsp dijon mustard
  • paprika
  • salt and fresh pepper to taste
  • 2 tbsp chopped chives

Directions:

  1. Cut eggs in half longways.
  2. Remove yolks and put them in a bowl.
  3. Add mayonnaise, mustard, salt and pepper.
  4. Stir well and pipe them back into egg whites.
  5. Top with chopped chives and paprika.

Nutrition Information

Yield: 4 servings, Serving Size: 2 halves

  • Amount Per Serving:
  • Freestyle Points: 0
  • Points +: 3
  • Calories: 96.8 calories
  • Total Fat: 7.5g
  • Saturated Fat: 2g
  • Cholesterol: 187mg
  • Sodium: 156.1mg
  • Carbohydrates: 1g
  • Fiber: 0g
  • Sugar: 0.3g
  • Protein: 6.3g
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