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Crowd-Pleasing Classic Deviled Eggs

Whether you're hosting a holiday gathering or bringing a dish to a potluck, these classic deviled eggs never disappoint. With a perfect balance of creamy, tangy flavors from mayonnaise, mustard, and Worcestershire sauce—and a finishing sprinkle of paprika—they’re a versatile appetizer that always goes quickly.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Appetizer
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Eggs
  • 8 large eggs
For the Filling
  • 3 tablespoons mayonnaise
  • 1/2 teaspoon seasoning salt
  • 1 teaspoon prepared mustard
  • 1 tablespoon pickle relish
  • 1/2 teaspoon lemon juice
  • 1 dash Worcestershire sauce
  • Salt and pepper to taste
  • Paprika for garnish

Equipment

  • Pot
  • Colander
  • Mixing bowl
  • Fork
  • Serving platter
  • Pastry bag (optional)

Method
 

  1. Place the eggs in a pot and cover them with cold water. Bring the water to a boil and let the eggs cook for 20 minutes.
  2. Immediately drain the hot water and run cold water over the eggs to shock them, then let them cool completely.
  3. Peel the eggs and slice them in half lengthwise. Carefully remove the yolks and transfer them to a mixing bowl, while arranging the egg whites on a serving platter.
  4. Mash the yolks with a fork and mix in the mayonnaise, seasoning salt, prepared mustard, pickle relish, lemon juice, and a dash of Worcestershire sauce. Season with salt and pepper to taste.
  5. Fill the egg white halves with the yolk mixture using a spoon or a piping bag for a more elegant presentation. Finish each with a sprinkle of paprika.
  6. If not serving immediately, cover and refrigerate until ready to enjoy.

Notes

These classic deviled eggs are a versatile appetizer perfect for holiday gatherings, potlucks, or a simple snack. For best results, use eggs that are at least a week old to ensure easier peeling after boiling. Consider experimenting with variations such as substituting Greek yogurt for a tangier, lighter filling or adding hot sauce for a spicy kick. They can be made ahead of time and refrigerated until serving.