Classic Deviled Eggs
Creamy, flavorful deviled eggs topped with herbs and a pimento-stuffed olive
Ingredients
Method
- Hard bowl 12 eggs, then cool, peel and slice in half lengthwise.
- Remove yolks and place in a bowl. Mash until smooth.
- Mix in 1/2 cup mayo and 3 tsp mustard. You can add as much mayo & mustard as you would like depending on preference and texture. You can also use a hand-held kitchen-aid mixer for a really smooth, creamy filling or just mash it with a fork like I do!
- Spoon or pipe filling into egg whites.
- Garnish with dried parsley & a green olive (optional).
- Refrigerate until serving. Enjoy!
Video
Notes
Garnishing your eggs with dried parsley and a green olive is totally optional. You can also garnish with paprika. Paprika is red, parsley is green. I just happen to like the green look more than the red & I find that paprika tends to bleed into the whites of the eggs leaving them not looking so pretty after a while. But whatever your preference is will work just fine!
And the green olive? It’s delicious, just trust me! Cheers 🙂
