Absolutely Perfect Classic Deviled Eggs

5 from 1 vote

These classic deviled eggs are so tasty, so impressive and perfectly elegant.

You’ll require a pot, a mesh strainer and mixing bowl for this recipe. You may also like to use a pastry piping bag with a fancy little tip.

Prep Time20 mins

Cook Time20 mins

Cooling Time2 hrs

Total Time2 hrs 40 mins

Course: Appetizer

Cuisine: American

Servings: Deviled Eggs

Calories: 40kcal

Add 6 eggs to a pot of cool water, then place them on the stove and boil them for 20 minutes. Once boiled, place them in a bowl of cold water for 10 minutes. Refrigerate for 1-2 hours.
Once the eggs are cool, remove the shells by carefully tapping around the center and peeling. Crack and peel very carefully so the egg is pristine and free of tears and dents.
Slice them carefully in half. I like to slice them through the center instead of longways. I find they’re a more satisfying bite that way. Slice a little bit off the bottom so they sit flat on a surface without sliding around.
Remove the yokes by simply sliding them out, or using a very tiny spoon, making sure to keep the whites free from rips or dings. Push them through the mesh strainer into your mixing bowl. This will ensure your eggs are creamy and smooth without any eggy chunks.
Wash and dry your eggs with a paper towel so the whites are perfectly tidy and picture perfect.
Mix in your mayo, mustard and creamy horseradish with a few shakes of salt and a few shakes of fresh pepper.
Once your ingredients are mixed, add your mixture to a pastry piping bag with a nice tip and fill your pretty little eggs.
Garnish with smoked paprika, and serve.