Almost-Classic Deviled Eggs

Name: Almost-Classic Deviled Eggs
Prep time: 15 min
Cook time: 18 min
Total time: 33 min
Yield: 6
Cuisine: American
Ingredients: McCormick® Smoked Paprika; French's® Stone Ground Dijon Mustard; Turtles Egg; O Organics Vinegar, Organic, White Distilled; Best Foods Real Mayonnaise Mayonnaise; Brown Cow Cream Top Plain Whole Milk Yogurt; McCormick Gourmet™ Global Selects Oak Wood Smoked Pepper from Vietnam; Morton Iodized Salt, 26 Ounce

Serves 6

15 mins prep

18 mins cook

33 mins total

My go-to Deviled Eggs recipe. SAVE this and let me know what you think. I use a classic deviled egg recipe, simple swapping the traditional yellow mustard for Dijon for more depth of flavor and replacing a tablespoon of the mayo with yogurt to lighten the mouthfeel of the filling.

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Place eggs in a large saucepan and cover with water. Transfer to stovetop over high heat until water begins to boil. Boil for one minute, cover with lid, and remove from heat. Allow to sit for 17 minutes and then drain and transfer to an ice bath. Peel eggs. Slice eggs in half lengthwise. Remove yolks and transfer to a medium-sized bowl. Add Mayo, yogurt or sour cream, mustard, vinegar, salt and pepper. Use a fork to mash well. Pipe filling into each egg white. Sprinkle with paprika and serve.

Almost-Classic Deviled Eggs

Serves 6

15 mins prep

18 mins cook

33 mins total

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