Name: Classic Deviled Eggs
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 24
Cuisine: American
Ingredients: Egg Salad; Best Foods Real Mayonnaise Mayonnaise; Land O Lakes Butter, with Olive Oil & Sea Salt; French's® Stone Ground Dijon Mustard; Bag Of Organic Lemons; SUE BEE® Sea Salt Honey; El Guapo Garlic Powder; McCormick Gourmet™ Organic Onion Powder; Morton Iodized Salt, 26 Ounce; SIGNATURE SELECTS Black Pepper, Ground; McCormick® Smoked Paprika; O Organics Parsley, Organic

Place a dozen eggs into a large pot and add enough cool water to cover the eggs by about an inch

Place the pot over medium high heat and bring the water to a rolling boil

As soon as the water begins to boil, cover the pot and turn off the heat (leave the pot on the burner)

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Set a timer for 10 minutes
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After 10 minutes, drain the eggs and transfer them into an ice bath

Let them sit in the ice bath for 15 minutes to cool

While the eggs cool, combine 1/3 cup of mayonnaise, 1 tablespoon of softened butter, 1 tablespoon of dijon mustard, 1 tablespoon of fresh lemon juice or pickle juice, 1 teaspoon of honey (or sugar), 1/2 teaspoon of garlic powder, 1/2 teaspoon of onion powder, 1/4 teaspoon of salt and 1/4 teaspoon of black pepper in a small dish and set aside for now

Once the eggs have cooled, remove the shells

Slice the eggs in half length wise (photos above)

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Separate the yolks and whites
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Add the yolks into the bowl with the filling and mix until smooth and fully combined

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Place the whites cut side up on a plate
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Transfer the filling into a piping bag with a large round or star tip (optional)

Fill each white with filling and garnish with a sprinkling of paprika and some finely chopped herbs

Serve immediately or store in an airtight container in the refrigerator until ready to serve

Classic Deviled Eggs

Serves 24

5 mins prep

10 mins cook

15 mins Assembly

30 mins total

What you need

How to make

Available coupons from Espresso and Lime