Recipe Pairing Guides » Classic Deviled Eggs

Classic Deviled Eggs

Classic Deviled Eggs
Photo by Antonis Achilleos

Ingredients

  • 6 peeled hard-cooked eggs
  • 2 teaspoons Dijon mustard
  • 2 tablespoons plain yogurt
  • Squirt of lemon juice
  • Salt
  • Paprika
  • 3 tablespoons mayonnaise

Cut eggs in half, lengthwise. Remove the yolks and blend them by hand with mayonnaise, yogurt, Dijon mustard, lemon juice, and salt to taste. Spoon the mixture back into the whites. Dust with paprika.

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Comments

What wines go with Classic Deviled Eggs?

Riesling Wines from New York
  • Bully Hill Vineyards Riesling Keuka Lake American Riesling
  • Bully Hill Vineyards Riesling New York
  • Standing Stone Vineyards Riesling Finger Lakes
  • Lamoreaux Landing Riesling Seneca Lake Dry
  • Glenora Wine Cellars Red Blend Seneca Lake Bobsled Red
Sparkling Wines from Italy
  • Sorelle Bronca Prosecco
  • Collalbrigo Prosecco
  • La Castella Prosecco
  • Villa Sandi Prosecco di Valdobbiadene Italy Veneto Prosecco di Conegliano-Valdobb
  • Cinzano Prosecco Veneto IGT

Variations on Classic Deviled Eggs

  • Classic Deviled Eggs
    • 2 tablespoons Paprika, for garnish
    • 12 Eggland's Best hard cooked eggs
    • 2/3 cup lowfat Mayonnaise
    • 1 teaspoon Mustard
    • 1/2 teaspoon Salt
  • Classic Deviled Eggs
    • 0.5 cup(s) mayonnaise
    • Sweet paprika or pure ancho chile powder
    • Salt
    • 3 dashes of Worcestershire sauce
    • 1.5 teaspoon(s) yellow mustard
    • +1 other ingredients

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