How to Make Classic Deviled Eggs Recipe | Easy-4 Ingredients | Gluten Free, Dairy Free

mayonnaise

🥗Healthier: Greek yogurt

💰Cheaper: store-brand mayonnaise

Greek yogurt is lower in calories and adds protein.

mustard

🥗Healthier: Dijon mustard

💰Cheaper: yellow mustard

Dijon adds flavor without extra calories.

Start with 12 eggs to make 24 finished deviled eggs, adding 2 extra eggs just in case.

Fill a pot with cold water, ensuring it covers the eggs by about 2 inches.

Turn the stove on high and wait for the water to boil.

Once boiling, reduce heat to low and simmer for 14 minutes.

After 14 minutes, remove one egg to test for doneness.

Cool the test egg in cold water and peel it to check if it's cooked to your liking.

If the test egg is perfect, transfer all eggs to an ice bath to stop the cooking process.

Peel all the eggs, noting that peeling can vary in difficulty based on the eggs used.

Cut each egg in half lengthwise and remove the yolks into a tray.

Mash the yolks with a fork until fine, or use a food processor if preferred.

Add mayonnaise and mustard to the mashed yolks and mix well.

Season the mixture with salt and pepper to taste.

Fill the egg whites with the yolk mixture using a cake decorator or spoon.

Decorate the filling as desired, using a scalloped edge for presentation.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens