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Best recipe for Classic Deviled Eggs

From Easter to warm weather barbeques and holiday parties, these classic deviled eggs will spice up any occasion. Flavored with ground mustard, parsley and paprika, try your hand at our delicious Easter deviled eggs recipe this year.

Prep Time: 10 minutes


6 hard-cooked eggs, peeled

1/4 cup mayonnaise

1/2 teaspoon McCormick® Ground Mustard

1/2 teaspoon McCormick® Parsley Flakes

1/4 teaspoon Lawry’s® Seasoned SaltMcCormick® Paprika


1. Slice eggs in half lengthwise. Remove yolks; place in small bowl. Mash yolks with fork or potato masher.2. Stir in mayonnaise, ground mustard, parsley and seasoned salt until smooth and creamy. Spoon or pipe yolk mixture into egg white halves. Sprinkle with paprika.3. Refrigerate 1 hour or until ready to serve.

To hard-cook eggs: Gently place eggs in single layer in large saucepan. Add enough cold water to cover eggs by 1 inch. Cover. Bring just to boil on high heat. Remove from heat. Let stand 12 minutes. (Directions are for 1 dozen large eggs—adjust time up or down by 3 minutes for each size larger or smaller.)Makes 6 servings (2 egg halves each).

READ MORE: Overnight Lemon Blueberry Muffin Casserole

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