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Classic Deviled Eggs

It's hard to find an appetizer as timeless as Classic Deviled Eggs! I even added three different flavour variations! Try it in classic, curry or dill pickle. These are sure to be a party favourite. My granny used yellow mustard, but either Dijon or yellow mustard works.

Course Appetizer
Keyword Easter, Eggs
Cook Time 30 minutes
Servings 12 deviled eggs
Author Fraîche

Ingredients

Classic Deviled Eggs

  • 6 eggs
  • 1/4 cup mayo
  • 1 teaspoon white vinegar
  • 1 teaspoon Dijon or yellow mustard
  • salt and pepper to taste
  • paprika to garnish
  • chives, chopped to garnish

Dill Deviled Eggs

  • 6 eggs
  • 1/4 cup mayo
  • 2 teaspoons dill pickle juice
  • 1 teaspoon Dijon or yellow mustard
  • 2 teaspoons fresh dill, plus extra for garnish
  • 1 tablespoon dill pickles, finely chopped
  • salt and pepper to taste

Curry Deviled Eggs

  • 6 eggs
  • 1/4 cup mayo
  • 1 teaspoon white vinegar
  • 1 teaspoon Dijon or yellow mustard
  • 1/2 teaspoon curry powder
  • salt and pepper to taste
  • chives, chopped to garnish

Instructions

  1. Hard boil the eggs (8-10 minutes), drain and place in an ice bath. Remove egg from shells, slice the eggs in half lengthwise and remove the yolks with a spoon. In a medium bowl, use a fork to mash the yolks with the other ingredients until creamy and smooth.

  2. Spoon the egg yolk mixture (or pipe with a piping bag or plastic bag with the tip cut off) into the shelled egg whites. Garnish with some paprika and chives or other fresh herbs! Store in fridge until ready to serve.