Classic Deviled Eggs
Creamy, tangy, and perfectly seasoned, these Classic Deviled Eggs are made with Dijon mustard, lemon juice, and a touch of hot sauce for just the right kick. Easy, timeless, and guaranteed to vanish fast, because every party needs that plate.
Yield: 12 halves
Calories: 38kcal
Materials
- 6 large eggs, hard boiled (see blog for instructions)
- 2 Tbsp. mayonnaise
- 1 tsp. lemon juice
- 1 tsp. Dijon mustard
- 1/2 tsp. hot sauce
- 1/8 tsp. each salt and pepper to taste
- Optional toppers: bacon crumbles, sliced scallions, sliced chives, chopped parsley, and chopped dill.
Instructions
- Halve the eggs lengthwise and carefully remove the yolks. Place yolks in a small bowl and set the whites aside on a serving platter.
- Mash the yolks with mayonnaise, lemon juice, Dijon mustard, hot sauce, salt, and pepper until smooth and creamy.
- Spoon or pipe the filling into the egg whites and top with optional toppings. Serve immediately or refrigerate until ready to serve. Enjoy!
Nutrition
Calories: 38kcal | Carbohydrates: 1g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 93mg | Sodium: 85mg | Potassium: 37mg | Fiber: 0.1g | Sugar: 0.4g | Vitamin A: 136IU | Vitamin C: 0.3mg | Calcium: 14mg | Iron: 0.4mg