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Classic Deviled Eggs

Classic Deviled Eggs
3 votes, 4.33 avg. rating (84% score)
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Total Time: 25

Yield: 16 eggs

A tray of classic deviled eggs is always a welcome sight at any party, picnic, or cookout.

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Classic Deviled Eggs
Photo/Art by Aimee Seavey


  • 8 hard-boiled eggs
  • 3-4 tablespoons mayonnaise
  • 2 teaspoons Dijon mustard
  • 1/4 teaspoon cayenne pepper
  • 2 tablespoons finely diced celery (optional)
  • 2 tablespoons finely diced red onion (optional)
  • Kosher or sea salt and freshly ground black pepper, to taste
  • Garnish: paprika (optional)


Slice hard-boiled eggs in half lengthwise, carefully remove the yolks, and transfer to a bowl.

Using a fork or pastry blender, mash the yolks. Add mayonnaise, mustard, cayenne pepper, celery, onion, salt, and black pepper to taste.

Spoon filling into a zip-top bag, cut off a corner tip, then pipe into the egg white halves. Garnish with paprika if you like.

Chill and serve.

Updated Wednesday, December 25th, 2013

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