The Best Classic Deviled Eggs – LaoudIt Recipe

The Best Classic Deviled Eggs

April 2, 2021

The Best Classic Stuffed Eggs - Perfect for Holidays and Meetings.  It's a classic!  So good, so creamy and such a crowd pleaser.

Perfect for vacations and meetings. It’s a classic! So good, so creamy and such a crowd pleaser.

The Best Classic Stuffed Eggs - Perfect for Holidays and Meetings.  It's a classic!  So tasty, so creamy and such a crowd pleaser.

Say hello to my favorite appetizer. A simple classic and my go-to for any get-together and vacation. It comes together VERY quickly (you can even use the Instant Pot to cook your eggs!), and you can prepare them in advance up to twenty-four hours.

I also like that you can top them with anything:

  • bacon + cheese
  • smoked salmon + dill
  • chipotle + salsa
  • barbecue chicken

The possibilities are endless, guys. And if you don’t have a pastry bag, don’t worry. A Ziploc bag with the corner cut out also works wonderfully here.

The Best Classic Stuffed Eggs - Perfect for Holidays and Meetings.  It's a classic!  So tasty, so creamy and such a crowd pleaser.

Are you looking for something similar?

Try these eggs stuffed with avocado instead! Filled with avocado and crispy pieces of bacon.

The best classic stuffed eggs

Perfect for vacations and meetings. It’s a classic! So good, so creamy and such a crowd pleaser.

aperitif

The best classic stuffed eggs

30 minutes10 minutes

Chungah rhee

Ingredients:

  • 12 large eggs
  • 1/2 cup mayonnaise
  • 2 tablespoons dill pickle relish
  • 1 tablespoon of Dijon mustard
  • Kosher salt and freshly ground black pepper, to taste
  • 2 tablespoons chopped fresh chives
  • 1/4 teaspoon paprika

Instructions:

  1. Place the eggs in a large saucepan and cover 1 inch with cold water. Bring to a boil and cook for 1 minute. Cover the eggs with an airtight lid and remove from the heat; set aside for 8 to 10 minutes.
  2. Drain well and let cool before peeling and cutting the eggs in half lengthwise, reserving the yolks.
  3. In a small bowl, mash the yolks with a fork until they are in pieces. Stir in mayonnaise, relish and Dijon; Season with salt and pepper to taste.
  4. Using a pastry bag, dip into the eggs, garnished with chives and paprika, if desired. *

Notes:

* This can be prepared ahead of time and stored in the refrigerator, covered, for up to 24 hours.