Deviled Eggs

DEVILED EGGS😍

It wouldn’t be Easter without deviled eggs, and I’m one that could literally eat the whole plate to myself. When it comes to Deviled Eggs, I’m a strong believer in “if it aint broke don’t fix it” as they’re just so so good on their own. These are a classic deviled egg recipe with a hidden ingredient that takes the flavor just a step further😍 It’s the best low maintenance appetizer since it can be made ahead of time, requires 0 oven space, and comes together so quickly! You’re gonna love this!

Serves 4-6 as an appetizer.

Ingredients:

For the Classic Deviled Eggs:

• 12 eggs

• ⅓ cup mayonnaise 

• 1.5 tbsps yellow mustard

• 1 tbsp red wine vinegar

• 1 tbsp pickle juice

• ½ tsp celery salt

• Salt and pepper to taste

• Paprika for topping

Directions:

For the Deviled Eggs:

• Add eggs to a saucepan and cover with water. Bring to a boil, then reduce and simmer for 10 minutes.

• Transfer to an ice bath for 1-2 minutes until cool.

• Cut eggs in half lengthwise and scoop out the yolks to add to a bowl. 

• Mix the yolks with the mayonnaise, yellow mustard, red wine vinegar, pickle juice, celery salt, pepper, and a small pinch of salt. Mix thoroughly and taste to adjust seasonings.

• Divide the filling equally among the egg whites (you can pipe them to make them prettier) and top with a sprinkle of paprika.

• Serve immediately or refrigerate up to 2 hours before serving*. Enjoy! 

• *If you want to make this a day in advance, keep the egg whites and filling separate until serving and keep them in a tight fitting container.