Deviled eggs are a classic American appetizer that have been around for centuries. The first known recipe for deviled eggs was published in 1867.
Deviled eggs are made by hard-boiling eggs, peeling them, and then removing the yolks. The yolks are then mashed and mixed with mayonnaise, mustard, and other seasonings. The mixture is then piped back into the egg whites.
Deviled eggs are often served with a garnish of paprika or parsley. They are a popular appetizer at parties and potlucks.
Deviled Egg Cupcake Recipe
Course: SidesDifficulty: EasyServings
12
servingsPrep time
12
minutesCooking timeminutes
Calories
300
kcalIngredients
12 hard-boiled eggs, peeled and halved
1/2 cup mayonnaise
1 tablespoon Dijon mustard
1 teaspoon paprika
1/4 teaspoon salt
1/8 teaspoon black pepper
Paprika, for garnish
Fresh parsley, for garnish
- In a medium bowl, combine the mayonnaise, mustard, paprika, salt, and pepper.
- Mash the egg yolks with a fork and add them to the mayonnaise mixture.
- Mix until well combined.
- Fill the egg whites with the deviled egg mixture.
- Sprinkle with paprika and parsley.
- Serve immediately or store in the refrigerator for up to 24 hours.
Notes
- For the best results, use hard-boiled eggs that are still warm. This will make them easier to peel.
- If you don’t have a piping bag, you can use a zip-top bag with the corner snipped off.
- To make a deviled egg filling that is extra creamy, add a small amount of softened cream cheese to the mayonnaise mixture.
- Deviled eggs can be stored in the refrigerator for up to 24 hours.