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Church Potluck Deviled Eggs Recipe Easy Classic Creamy for Gatherings

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A classic, creamy deviled eggs recipe perfect for church potlucks and family gatherings. Simple ingredients come together for a crowd-pleasing appetizer that’s easy to make and always disappears fast.

Ingredients

Scale
  • 12 large eggs
  • ½ cup (120 ml) full-fat mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 teaspoon white vinegar
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • Smoked paprika (for garnish, optional)

Instructions

  1. Place eggs in a single layer in a medium saucepan and cover with cold water by about an inch. Bring to a rolling boil over medium-high heat.
  2. Once boiling, turn off the heat, cover the pot, and let the eggs sit for 10-12 minutes.
  3. Drain the hot water and immediately transfer the eggs to a bowl of ice water. Let chill for at least 5 minutes.
  4. Gently tap each egg on the counter, peel under running cold water, and slice in half lengthwise.
  5. Scoop yolks into a small mixing bowl and mash thoroughly with a fork until crumbly.
  6. Add mayonnaise, Dijon mustard, white vinegar, salt, and black pepper. Mix until smooth and creamy.
  7. Spoon or pipe the yolk mixture back into the egg white halves.
  8. Sprinkle smoked paprika over the tops for garnish.
  9. Cover and refrigerate for at least 30 minutes before serving.

Notes

Use eggs that are about a week old for easier peeling. Always shock eggs in ice water immediately after boiling to stop cooking and ease peeling. Mix yolks thoroughly for a smooth filling. Remove from fridge 10 minutes before serving to soften flavors. Do not overfill egg whites to avoid messiness.

Nutrition

Keywords: deviled eggs, church potluck, classic deviled eggs, creamy deviled eggs, easy appetizer, party food, crowd pleaser

Find it online: https://fuzzyforker.com/church-potluck-deviled-eggs-recipe-easy-classic-creamy-for-gatherings/