Classic Deviled Eggs #SundaySupper

Classic Deviled Eggs full of creamy decadence. These are perfect for Easter, brunch, parties or anytime of day.

classic deviled eggs- confessions of a cooking diva

This week’s Sunday Supper Movement theme was Egg-tastic, all about the egg. It was hard to decide what to make, there are so many ways one can go. I decided since Easter is only a week away that I would make my classic deviled eggs. I love my version of deviled eggs (hello, Dijon mustard!) and have been making them for years, but I realized I’ve never made them for my husband. Gasp! How did that happen? We’ve been married for almost two years and he loves deviled eggs. I knew that I had to fix this situation.

Deviled eggs is one of those dishes that is perfect for many occasions, appetizer, brunch, snack or like us we ate a bunch of them for lunch. I’m not entirely sure why I associate deviled eggs with Easter, but I do. These beautiful eggs will be on our Easter menu.

I like to make mine with Miracle Whip for the tang (yes, Miracle Whip, not mayonnaise) and Dijon mustard which gives it a bit of richness. Combined with the eggs yolks these are creamy, tangy and truly decadent.

Deviled eggs are super easy to make.

  1. Hard-boil 6 eggs. To hard-boil eggs, place 6 eggs in a medium-sized saucepan and fill with water until the eggs are just covered with water. Bring to a rolling boil. Cover the pan, turn off the heat and let the eggs sit in the hot water for 15 minutes. Drain the hot water off the eggs and run under cold water. Peel at once.
  2. Once the eggs are cool enough slice them in half length-wise and carefully remove the yolks. I like to use a spoon to get the yolk out. Place the yolks in a bowl and mash with a fork.
  3. Add the miracle whip, Dijon mustard and pepper. Mix until the mixture is the consistency you like. I like mine to be a bit creamy and a bit chunky.
  4. Carefully spoon the mixture back into the egg white shells. Sprinkle with a bit of paprika and dried chives.

Enjoy!

~J

Classic Deviled Eggs #SundaySupper
 
Ingredients
  • 6 hard-boiled eggs
  • ¼ cup Miracle Whip
  • 1 tsp. Dijon Mustard
  • Pepper, to taste
  • Paprika and dried chives for garnish (optional)
Instructions
  1. Hard-boil 6 eggs. To hard-boil eggs, place 6 eggs in a medium-sized saucepan and fill with water until the eggs are just covered with water. Bring to a rolling boil. Cover the pan, turn off the heat and let the eggs sit in the hot water for 15 minutes. Drain the hot water off the eggs and run under cold water. Peel at once.
  2. Once the eggs are cool enough slice them in half length-wise and carefully remove the yolks. I like to use a spoon to get the yolk out. Place the yolks in a bowl and mash with a fork.
  3. Add the miracle whip, Dijon mustard and pepper. Mix until the mixture is the consistency you like. I like mine to be a bit creamy and a bit chunky.
  4. Carefully spoon the mixture back into the egg white shells. Sprinkle with a bit of paprika and dried chives.

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Comments:

  1. These look perfect, Julie!

  2. I have actually never made deviled eggs before. Yours look delicious!

  3. Love the little sprinkle of chives. Definitely classic!

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