Old-Fashioned, Party-Pleasing Deviled Eggs Recipe
This old-fashioned, party-pleasing deviled eggs proves that sometimes, you don't need to mess with a classic! While the name "deviled" in deviled eggs once referred to a spicy food, nowadays, deviled eggs aren't all that spicy, but they still are delicious!
With a generous addition of mayonnaise, this little party treat by food blogger Ksenia Prints from At the Immigrant's Table delivers creamy, cooling and perfectly balanced flavor in a neat little package. Deviled eggs start with a perfectly cooked and peeled boiled egg, then the whites and yolks go their separate ways to create equally important components of the finished product. In the end, the whites and yolks come back together, in this case decorated with a sprinkle of smoked paprika and a leaf of parsley that dangles jauntily like a feather in ones cap. We'd say that these little devils are actually quite angelic!
Whether you're serving them as an appetizer, snack, or even side dish, these old-fashioned, party-pleasing deviled eggs will leave your guests feeling, well, pleased!
Gather the ingredients for these party-pleasing deviled eggs
To make old-fashioned deviled eggs, you will need some whole eggs, naturally. For the flavoring of the filling, we will use full-fat mayonnaise (low-fat just doesn't taste good!), Dijon mustard (smooth is better than grainy in this case) and some salt and black pepper. Smoked paprika and fresh Italian parsley will serve as garnish for the eggs.
Boil the eggs
Place the eggs in a saucepan and cover with water, about 2 inches higher than the eggs. Bring to a boil, cover with a lid, then cut the heat. Let the eggs sit undisturbed for 14 minutes. Run the eggs under cold water until the shells are cool enough to handle.
Peel and slice the eggs, then separate whites from yolks
Peel the eggs as cleanly as possible, then slice them in half. Scoop the yolks out of the whites (they should separate without a problem) and transfer the yolks to a separate bowl, whereas the whites can rest on a plate.
Make the creamy filling
Mash the yolks with a fork. Add the mayonnaise, mustard, salt, and pepper. Mix and mash well until completely smooth (if desired, you can also process the filling in a food processor).
Fill the deviled eggs
Using a spoon or a piping bag, fill each egg white half with the yolk mixture. A piping bag ensures clean, polished looking eggs, but a good ol' spoon will easily do the trick in a pinch.
Serve these old-fashioned, party-pleasing deviled eggs
Sprinkle deviled eggs with smoked paprika, and top with a leaf of parsley. Transfer to a serving platter and serve immediately.
Leftover deviled eggs will keep in an airtight container in the fridge for 3 days, so you could make these in advance.
- 6 eggs
- 4 tablespoons mayonnaise
- 2 teaspoons Dijon mustard
- salt, to taste
- pepper, to taste
- pinch of Spanish smoked paprika, for garnish
- 10 parsley leaves, for garnish
- Place the eggs in a saucepan and cover with water, about 2 inches higher than the eggs. Bring to a boil, cover with a lid, and remove from heat. Let the eggs sit undisturbed for 14 minutes. Run eggs under cold water until the shells are cool enough to handle.
- Peel the eggs without damaging the flesh as much as possible. Slice them in half, and scoop out the yolks into a medium bowl.
- Mash the yolks with a fork. Add mayonnaise, mustard, salt, and pepper. Mix and mash well until completely smooth (if desired, you can also process the filling in a food processor).
- Using a spoon or a piping bag, fill each egg white half with deviled eggs mixture. Sprinkle with smoked paprika, and top with a leaf of parsley. Transfer to a serving platter and serve immediately.
- Leftover deviled eggs will keep in an airtight container in the fridge for 3 days.
| Calories per Serving | 130 |
| Total Fat | 11.6 g |
| Saturated Fat | 2.5 g |
| Trans Fat | 0.0 g |
| Cholesterol | 163.7 mg |
| Total Carbohydrates | 0.6 g |
| Dietary Fiber | 0.1 g |
| Total Sugars | 0.2 g |
| Sodium | 135.4 mg |
| Protein | 5.5 g |
