Classic Deviled Eggs

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The holiday season is packed with parties and family gatherings, and what I love the most is the appealing and indulgent appetizers that are served at them. However, sometimes it can be quite difficult to find healthy appetizers that won’t skimp on taste and at the same time won’t undo all of our fit eating choices!

The recipe that I am sharing today is full of flavors and nutritional goodness. These Classic Deviled eggs are filled with a rich and creamy filling and finished off with a pinch of paprika and flavorful chives!They are a delightful addition to any gathering and are guaranteed to be a crowd-pleaser!

Why are they called Deviled Eggs?

The roots of the modern deviled egg recipe can be traced to ancient Rome, where the wealthy would be served boiled eggs seasoned with spicy sauces before the main meal. Traditionally made with mayonnaise, mustard, and paprika, deviled eggs are devilishly delicious. It is because of the little bit of spice from the paprika and either cayen that you add to the filling that they are called 'deviled eggs'. Now you can rest assured that there’s nothing sinister about them.

Why you will love these?
  • LIMITED INGREDIENTS – These can be made with easy and simple ingredients you might already have on hand.
  • INEXPENSIVE – Eggs are super affordable thus making this holiday appetizer extremely budget-friendly.
  • PERFECT MAKE AHEAD APPETIZER OR SNACK: You can boil the eggs in advance, peel them and keep the egg whites and egg yolk filling separately in the refrigerator. And then, fill the eggs with the mixture until right before serving.

Here are some of the other Appetizers that you can make for the holiday season: If you make these Classic Deviled Eggs, I would love to know how they turned out! Please let me know by leaving a comment below.

  • 6 hard-boiled eggs
  • 1/3 cup mayo
  • 2 teaspoons Dijon mustard
  • Salt, to taste
  • Freshly-cracked black pepper, to taste
  • Paprika powder (for topping)
  • Chopped fresh chives( for topping)
  1. Place eggs in a saucepan, cover with 1-inch of water, close the lid and allow the eggs to boil for 14 minutes.
  2. Then transfer eggs to bowl of very cold water and let them sit for 5 minutes before peeling.
  3. Carefully peel eggs and rinse. Cut in half lengthwise. Transfer all the yolks to a separate bowl.
  4. Add mayonnaise, dijon mustard, salt and black pepper to the yolks. Mash well with fork until smooth and creamy. Continue to add additional mayonnaise, if needed, to create a very creamy texture. Taste and adjust ingredients as per your taste.
  5. Fill the egg yolk mixture into the egg white haves with a spoon.
  6. Alternatively, you can transfer the mixture to a piping bag fitted with a large star tip and pipe the mixture into the egg whites.
  7. Sprinkle chopped fresh chives and a pinch of paprika powder over the eggs and serve.


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