Classic deviled eggs

Deviled Eggs are definitely the most preferable holiday appetizers – so quick and easy to make and everybody loves them. Try this recipe for another great way to use boiled eggs!

Happy Easter!

Classic deviled eggs


  • 6 hard boiled eggs carefully peeled and sliced in half
  • 5 tablespoons mayonnaise OR sour cream OR Greek yogurt
  • 1 teaspoon vegetable oil OR melted butter
  • 1 teaspoon vinegar(optional)
  • ½ teaspoon mustard or more to taste
  • ¼ teaspoon Worcestershire sauce
  • ⅛ teaspoon salt
  • ground black pepper to taste.
  • ground paprika and chives to garnish

  • Careful about  removing the egg yolks from the egg whites (make sure the whites don't break!). Set the egg whites in a plate.
  • Place the egg yolks in a bowl.

  • Smash egg yolks with a fork, then add remaining ingredients and mix well. Add a little extra mayonnaise if needed to get a creamy consistency.

  • Fill egg yolk mix into a pastry bag fitted with a star tip. Pipe evenly into egg white halves.
  • Garnish the cute deviled egg with ground paprika and chives to serve.

Some tricks & tactics for classic deviled egg:
  • Boil the eggs for around 10-12 minutes, to make sure the yolks are firm. 
  • Creamy rich deviled eggs are made  with mayo, but they are also very good and slightly fresh/tangy with sour cream. Greek yogurt makes them the lightest!
  • If you are uncomfortable using piping bag, you can just spoon the filling into the eggs. They won’t look so neat & clean, but are just as delicious.

Storage tips: The eggs must stay refrigerated. Don`t forget  to cover the plate well, and keep them for no longer than a day.

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