Classic Deviled Eggs

Appetizers / Snacks

Classic Deviled Eggs

These days, picnic fare is often equated with “portable” packaged foods, like hot dogs and potato chips, that get old quick. Instead, spice up your picnic basket this season with classic party and picnic fare, like deviled eggs.


6 servings

Total Time

Print Recipe

Share Recipe






Hard cook eggs by placing them in a large saucepan and covering them with cold water. Cover pan and bring water to a boil over high heat. Turn off heat and let eggs stand, covered, 12 minutes.

Run cold water in the pan to cool eggs, then peel and halve lengthwise. Carefully scoop egg yolks into a mixing bowl.

Mash egg yolks, mayonnaise, sugar, pickle juice, yellow mustard, vinegar, and dry mustard with a fork until smooth; season with salt and Tabasco. (If mixture is too thick, add extra mayonnaise.) Spoon or pipe yolk mixture into 12 egg halves. (The two extra eggs were cooked for the yolks; discard remaining whites.)

Garnish eggs with paprika, parsley, or chives; serve immediately or chill, loosely covered.

Nutritional Facts

Nutritional Facts

Per serving

Calories: 160

% Daily Value*

Total Fat 14g 21%

Saturated Fat 3g 15%

Cholesterol 251mg 83%

Sodium 139mg 5%

Carbs 2g 0%

Fiber 0g 0%

Protein 7g

*Percent Daily Values are based on a 2,000 calorie diet.

Reviews ()

Add Review

Latest Cuisine Issue Cover

Subscribe Today and Get 4 Free Digital Books!