Easy Deviled Eggs Recipe | Perfect for Parties and Holidays – Nifty Nelly

Deviled eggs are a timeless favorite, perfect for holidays, Easter, or any gathering. Discover how to make deviled eggs effortlessly, and you’ll always have a healthy appetizer and snack option ready for everyone.

My deviled eggs recipe is naturally gluten-free and fits paleo, keto, low carb, and Whole30 diets. It’s the classic version, but you can always add extra flavors as suggested in the full blog post.

These deviled eggs are simple to prepare, require just a few ingredients, and are loved by many. I’m excited to share my best deviled egg recipe with you today. The Ultimate Party Snacks!

Nelly’s Party Pleasing Deviled Eggs

Ingredients:
9 Extra Large Eggs
½-¾ Cup of Mayonnaise
2 Tablespoons Yellow Mustard
¼ tsp of White Pepper
Sweet Paprika for light dusting on top
Water to Cover Eggs and to fill a bowl
Ice

Directions:
Put enough water in a deep, medium sauce pan to cover the eggs by about an inch. Boil the water to a rolling boil. Take the eggs out of the fridge. Reduce the heat and with a kitchen spider or large spoon add the eggs very gently so they don’t crack. Once the eggs are in the pan, raise the heat to bring the water back up to a rolling boil. Start your timer. I recommend boiling for 12-14 minutes.

While the eggs are cooking, get a medium bowl ready with a large sieve, 2 teaspoons, a rubber spatula, large plate, a cutting board and a knife. Measure the mayonnaise, mustard and white pepper. Get a large bowl and fill it with Ice and cold water.

When your timer goes off, remove the eggs from the pan with a kitchen spider and plunge them into the ice bath. Let sit for two minutes. When the time is up, peel the eggs by cracking the thick end and roll them one at a time on the counter while gently pressing down with the palm of your hand as you roll. Start peeling the shell off while keeping the egg under running water. The running water helps the shell to peel off easier.

Set the eggs on the cutting board and cut them lengthwise. With a teaspoon coax the yolks out onto the sieve and place the egg whites on a large plate. With your spatula, scrape the yolks through the sieve. When you’ve finished running the yolks through the sieve, add the mayonnaise, mustard and white pepper and mix thoroughly.

With two teaspoons fill the egg cavity where the yolk used to be. I like to fill them high and place them on a deviled egg plate if you have one. Otherwise, place them on a standard plate. They may slide around a bit, but it doesn’t detract from the taste!

Sprinkle the finished eggs with a light dusting of paprika and Enjoy!

These will last in the fridge for 2-3 days.

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