This Classic Deviled Eggs recipe is the perfect little bite and a total crowd pleaser, enjoyed by millions for the holidays and any party!
Hard boil the eggs, using your favorite method (this is mine!)
Carefully peel the eggs so the whites don’t tear.
Slice the eggs in half lengthwise.
Carefully remove the yolks and place into a medium sized bowl; transfer the egg white halves onto a serving platter.
Using a fork, mash the yolks until it resembles very fine crumbs.
Add in the mayonnaise, mustard, salt, pepper, cayenne, and pickle relish (if using), and mix well until it’s completely smooth.
Spoon mixture into a plastic ziploc bag, drawing the mixture toward one corner. Cut off a small piece of that corner. Evenly pipe the mixture into the egg white halves.
Garnish with a sprinkle of smoked paprika.
Serve and enjoy!
Deviled Eggs can be prepared 1-2 days in advance. In my humble opinion, though, you shouldn’t assemble them until close to the time you’ll be serving them. They taste the best fresh! So, prepare your eggs and yolk mixture, but keep them separate (egg white halves wrapped well in plastic wrap so they don’t dry out, and the yolk mixture sealed in an airtight container - everything refrigerated!) Then fill the hollowed out egg whites before you’ll be eating them. It doesn’t take long.