3 ratings

Basic Deviled Eggs

These will always be a crowd favorite

Recipe Courtesy of Chef Stacey and ALDI

This is an easy-to-make recipe, but it can be modified to your liking. Try adding some texture to the deviled eggs by topping them with bacon, diced shrimp, canned mushrooms, or black beans and hot sauce.


For the Basic Deviled Eggs

  • 12 Large eggs
  • 3/4 Cups mayonnaise,such as Burman's Mayonnaise
  • 1 Teaspoon yellow mustard
  • 1 Teaspoon horseradish, such as Burman's Horseradish Sauce


For the Basic Deviled Eggs

Place eggs in a medium pot, cover with water and bring to a boil over high heat. Boil for five minutes, then remove from heat. Allow to sit for 15 minutes, then drain water and cool.

Once eggs are completely cooled, peel and cut in half.

Scoop out yolks into medium bowl, smash the yolks until no chunks are visible. Add the mayonnaise, mustard and horseradish sauce. Mix well.

Either pipe the mixture into the egg hollows with a piping bag or scoop it with two spoons evenly distributing the amount among the hollows. Can be refrigerated overnight and served the next day.