5 Star Deviled Eggs

5 from 1 vote

These 5 Star Deviled Eggs are a must-make appetizer for any occasion! With a creamy, tangy filling and a sprinkle of paprika and chives on top, they come together easily and disappear fast.

Prep Time1 10

Cook Time20

Total Time1 30

Course: Appetizer

Cuisine: American

Diet: Gluten Free, Low Calorie

Servings: servings

Calories: 71kcal

Author: Kadee & Desarae

Ingredients

6 hard boiled eggs peeled
¼ cup mayo
1 teaspoon vinegar
1 teaspoon yellow mustard
salt and pepper
paprika for garnish
chives for garnish

Instructions

Gently slice hard boiled eggs in half. Separate yellows and whites.
In a bowl combine egg yellows, mayo, vinegar, and mustard.
Mix thoroughly with a hand mixer. Add salt and pepper to taste.
Using a large piping tip and cake decorating bag to pipe the mixture in the center of the egg whites. Garnish with paprika and chives.

Video

Notes

Deviled Egg Variations

Guacamole Deviled Eggs: Mix ½ cup of mayo, a whole avocado or ½ cup guacamole, and 1 teaspoon ground mustard with the boiled egg yolks. Add salt and pepper to taste, pipe the filling into the egg white halves, and garnish with ¼ cup pico de gallo.

Bacon Ranch Deviled Eggs: Combine the boiled egg yolks with ¼ cup mayo and ¼ cup ranch dressing. Add salt and pepper to taste and pipe the mixture into the egg white halves. Then, top with ¼ cup cooked, crumbled bacon.

Jalapeno Popper Deviled Eggs: Add ¼ cup mayo and 2 teaspoons canned jalapeno juice to the boiled egg yolks and mix to combine. Stir in salt and pepper to taste and pipe into the egg white halves. Garnish with 2 tablespoons diced canned jalapenos.

Tips

Deviled eggs will last in the fridge for up to 2 days when stored in an airtight container.
Be sure to enjoy any room temperature eggs within 2 hours. After that, they will have to be refrigerated.

Nutrition