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:
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12 eggs
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⅓ cup mayonnaise
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1.5 tbsps yellow mustard
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1 tbsp red wine vinegar
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1 tbsp pickle juice
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½ tsp celery salt
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Salt and pepper to taste
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Paprika for topping
Directions:
For the Deviled Eggs:
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Add eggs to a saucepan and cover with water. Bring to a boil, then reduce and simmer for 10 minutes.
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Transfer to an ice bath for 1-2 minutes until cool.
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Cut eggs in half lengthwise and scoop out the yolks to add to a bowl.
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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.
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Divide the filling equally among the egg whites (you can pipe them to make them prettier) and top with a sprinkle of paprika.
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Serve immediately or refrigerate up to 2 hours before serving*. Enjoy!
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*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.