Classic Deviled Egg
- Prep: 15
- Cook: 15
- Serves: 12
Deviled eggs are a timeless crowd-pleaser for any gathering, picnic, or holiday table, and they’re even better when made with fresh Idaho eggs. Local eggs come from hens raised on Idaho farms with quality care and feed, as well as less travel time, resulting in richer yolks, brighter color, and fresher flavor in every bite. You might even find a double yolk in your batch or be bedazzled by a rainbow of shell colors when you choose local eggs—an everyday reminder of Idaho’s abundant agricultural diversity.
🥚 Did You Know?
Eggs are Idaho’s 8th highest-ranking agricultural commodity, bringing in $119.5 million in cash receipts for the state’s farm families and producers. Choosing local Idaho eggs not only ensures you get fresher, more flavorful eggs in your kitchen but also supports a thriving Idaho agriculture economy.
This classic recipe delivers the perfect creamy, tangy bite, making it an easy, reliable appetizer you’ll reach for again and again.
Pair them with Idaho potatoes, dairy, fresh herbs, or even Idaho trout or caviar for a beautiful local spread that highlights the best of Idaho’s farm-fresh ingredients. Use the Idaho Preferred Farm and Food Finder to find local agricultural products near you!
Categorized: AppetizersHoliday Ideas
Ingredients
- 6 large Idaho raised eggs
- 1/4 cup mayonnaise
- 1 tablespoon Idaho Dijon mustard
- 1 tablespoon white vinegar
- 1/8 teaspoon salt
- 1/8 teaspoon black pepper
- Paprika for garnish
Featured Idaho Produce
Steps
Place eggs in a saucepan, cover with cold water, and bring to a boil over high heat. Once boiling, remove from heat, cover, and let stand for 12–15 minutes.
Drain, cool under cold water, peel, and slice eggs in half lengthwise.
Remove yolks to a bowl and mash with a fork. Add mayonnaise, mustard, vinegar, salt, and pepper; mix until creamy.
Spoon or pipe yolk mixture into egg white halves. Sprinkle with paprika.
Chill until ready to serve.
