Classic Deviled Egg Recipe

There are basically a million different ways you can make a deviled egg. I love seeing all the different recipes for deviled eggs floating around Pinterest. And as good as they all look, with their bacon and avacado and capers and all sorts of other goodies, I still find myself going back to my good old, tried and true, classic recipe.

Don’t get me wrong I love me some bacon, avacado anything, but sometimes I just want things to taste the way they did when my mom made them.

I learned to make basically everything from my mom and deviled eggs are no exception. This is the recipe always made when I was growing up. Deviled eggs were something she usually only made around Easter or occasionally for family pot lucks.

Classic Deviled Egg Recipe

Ingredients

12 eggs
½ cup mayonnaise
1 tbsp parsley flakes
1 tsp white vinegar
1 tsp yellow mustard
⅛-1/4 tsp salt, scant (mix in the mayonnaise and taste it before adding the salt, some mayo's are saltier than others)
⅛ tsp pepper, scant
⅛ tsp onion powder
Paprika for garnish

Instructions

• Cook the eggs by placing them in a medium sized pot, cover them with water, add one tsp baking soda to the water and bring to a boil
• Once water is boiling cook eggs for 10 minutes.
• Remove from heat, drain and fill with cold water, can add ice cubes if you would like.
• Let eggs cool completely before cutting in half and making filling.

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