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This classic deviled eggs recipe is easy to make and creamy to the taste. After making these deviled eggs (a secret family recipe revealed) there will be no leftovers on your family table.

Do you have those family recipes where people expect you to make every year?

That delicious recipe where you know there won’t be leftovers to take home?

This deviled eggs recipe is one of those recipes. My husband and his father created this recipe a few years ago for a family gathering and this recipe has been requested ever since.

I’m including step-by-step instructions, (which includes the proper way to cook an egg). But, if you’d rather get to the recipe itself, please feel free to scroll to the bottom of the page.

Creamy Deviled Eggs Recipe – Secret Family Recipe Revealed

This recipe makes 12 deviled eggs.

Ingredients Needed:

• 6 large eggs
• 2 Tablespoons mayonnaise
• 1 Tablespoon sugar
• 1 teaspoon dijon mustard
• 3/4 teaspoon prepared (dry) mustard
• 1/2 teaspoon lemon juice
• salt and pepper to taste
• Paprika for garnishing

Instructions:

Place your eggs in a pot of cold water and place over medium-high heat. Bring to a boil.

Once the pot is at a roaring boil, set a timer for 12 minutes and allow the eggs to cook (do NOT turn off the heat. Let the eggs sit in the boiling water).

After the timer goes off, remove the eggs from the stove and place the eggs in a bowl of ice-cold water so the eggs can begin to cool down.

Gently peel the shell from the egg and discard the shell. Repeat until all shells have been removed.

Take one egg and a time and cut the egg long ways. Use a spoon to gently remove the cooked yolk and place in a medium-sized bowl.

Set aside the white portions of the eggs in a 9×13 serving dish (for easy transportation). You can also place them on a plate. Repeat for all the eggs.

In the bowl with the cooked yolks, mix the yolk, mayonnaise, sugar, dijon and prepared mustard, lemon juice, and salt and pepper to taste. Do not add the paprika.

Stir until creamy and smooth. If you want to save time, use a potato masher to help break down the yolk for a faster mix.

Taste for flavor. Add extra sugar or lemon juice (a little at a time) to change the flavor. If you desire a sweeter taste, add a little more sugar. Or, if you like the egg/mustard taste then feel free to add a little more lemon juice.

Spoon filling into a sealable baggie and remove air.

Then cut a small hole of the tip (about 1/2 inch) of the baggie.

Squeeze the yolk mixture into the eggs.

Garnish the eggs with paprika and place in the fridge for at least 30 minutes before serving.

To save your sanity, make this meal the day before the big meal is served. Or make and eat and enjoy this delicious treat by yourself (without feeling guilty, of course)!

Happy cooking!

Yield: 6 people

Creamy Deviled Eggs Recipe (Secret Family Recipe Revealed)

Prep Time: 20 minutes

Cook Time: 15 minutes

Total Time: 35 minutes

This creamy deviled eggs recipe is a secret family recipe that now you can enjoy. You'll love the creamy and flavorful taste combined with basic ingredients.

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Ingredients

• 6 large eggs
• 2 Tbsp mayonnaise
• 1 Tbsp sugar
• 1 tsp dijon mustard
• 3/4 tsp prepared (dry) mustard
• 1/2 tsp lemon juice
• salt, to taste
• pepper, to taste
• paprika, for garnishing

Instructions

1. Place your eggs in a pot of cold water and place over medium-high heat. Bring to a boil.
2. Once the pot is at a roaring boil, set a timer for 12 minutes and allow the eggs to cook (do NOT turn off the heat. Let the eggs sit in the boiling water).
3. After the timer goes off, remove the eggs from the stove and place the eggs in a bowl of ice-cold water so the eggs can begin to cool down.
4. Gently peel the shell from the egg and discard the shell. Repeat until all shells have been removed.
5. Take one egg and a time and cut the egg long ways. Use a spoon to gently remove the cooked yolk and place in a medium-sized bowl.
6. Set aside the white portions of the eggs in a 9x13 serving dish (for easy transportation). You can also place them on a plate. Repeat for all the eggs.
7. In the bowl with the cooked yolks, mix the yolk, mayonnaise, sugar, dijon and prepared mustard, lemon juice, and salt and pepper to taste. Do not add the paprika.
8. Stir until creamy and smooth. If you want to save time, use a potato masher to help break down the yolk for a faster mix.
9. Taste for flavor. Add extra sugar or lemon juice (a little at a time) to change the flavor. If you desire a sweeter taste, add a little more sugar. Or, if you like the egg/mustard taste then feel free to add a little more lemon juice. 
10. Spoon filling into a sealable baggie and remove air. Then cut a small hole of the tip (about 1/2 inch) of the baggie. Squeeze the yolk mixture into the eggs.
11. Garnish the eggs with paprika and place in the fridge for at least 30 minutes before serving.
12. To save your sanity, make this meal the day before the big meal is served. Or make and eat and enjoy this delicious treat by yourself (without feeling guilty, of course)!
13. Eat and enjoy!

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