Classic Deviled Eggs

Copykat's picture

Apr. 02, 2013

Have you ever wondered how you should make deviled eggs? They are so quick and easy to make. This is a great way to use up left over hard boiled eggs. They make a great appetizer, and go well with your family dinners.


Hard boiled eggs 12
Mayonnaise 1/2 Cup (8 tbs)
Dijon mustard 2 Tablespoon
Finely diced red onion 2 Tablespoon
Smoked paprika 1/2 Teaspoon ((1/4 teaspoon for filling and 1/4 for garnish))
Dill pickle relish 1 Tablespoon
Capers 22



1. Cut the boiled eggs in half and set aside.

2. Using a sharp knife, finely chop the onions and place it in a bowl.


3. Pinch the eggs, to remove the yolk, add them to onion and mash with a fork until smooth and fine.

4. Add in the paprika, mayonnaise, dijon mustard and relish stir well to mix.

5. Spoon the yolk mixture in the egg whites.

6. Arrange the deviled eggs on a serving plate and sprinkle some paprika on top.


7. Place 1 capers on each deviled egg and serve as desired.


You can put the filling in a piping bag and pipe it in egg white.

Recipe Summary

Difficulty Level: Easy
Servings: 6

Nutrition Facts

Serving size

Calories 328Calories from Fat 244

 % Daily Value*

Total Fat 27 g41.5%

Saturated Fat 5 g25%

Trans Fat 0 g


Sodium 486 mg20.25%

Total Carbohydrates 4 g1.3%

Dietary Fiber %

Sugars 1 g

Protein 16 g32%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet