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Deviled Eggs

Posted in : Appetizers, Misc on by : MikeZ

Deviled Eggs
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Deviled Eggs

A great Appetizer or compliment to any Buffet Table.
Difficulty: Beginner
Cuisine American
Keyword Appetizers, Misc.
Method Stove Top
Prep Time 5 minutes
Cook Time 10 minutes
Assembly: 10 minutes
Servings 16


  • Medium Pot
  • Pastry Bag with Flutted Tip


  • 8 Eggs - hard boiled – sliced lengthwise
  • ¼ tsp. Salt
  • Yolks from eggs - mashed
  • 3 Tbsp. Vinegar
  • 2 Tbsp. Butter
  • ½ tsp. Mustard
  • Mayonnaise - as needed
  • Paprika - for garnish


  • Place raw eggs in a pot of Tap Water. Bring to a rapid boil, then turn off the heat and let sit for 10 Minutes Minimum.
  • Transfer eggs to an ice bath and peel as soon as they are cold.
  • Slice in half, lengthwise and reserve Yolks.
  • Beat butter, mustard, salt and vinegar together.
  • Add egg yolks and mix well.
  • Add mayonnaise 1 Tbsp. at a time to adjust creaminess to your preference.
  • Fill egg halves using Pastry Bag and sprinkle with paprika as a garnish.
  • Serve immediately or refrigerate (in a sealed container) for up to 48 hours.


Use a Pastry Bag with a Flutted Tip to fill for a pro touch.
Submitted by Sue Zuraw of Campbell

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