{"id":64671,"date":"2026-10-23T13:51:50","date_gmt":"2026-10-23T17:51:50","guid":{"rendered":"https:\/\/lecoupdegrace.ca\/?post_type=recipe&p=64671"},"modified":"2026-10-23T13:51:53","modified_gmt":"2026-10-23T17:51:53","slug":"classic-deviled-eggs-recipe","status":"publish","type":"recipe","link":"https:\/\/lecoupdegrace.ca\/en\/recipe\/classic-deviled-eggs-recipe\/","title":{"rendered":"Classic Deviled Eggs Recipe"},"content":{"rendered":"

\ud83c\udf84 The must-have on every holiday buffet!<\/h3>\n

Christmas parties, family get-togethers, my mom’s receptions: there was ALWAYS a plate of deviled eggs. Always. And it was always the first plate to go empty. This is my take on the pure classic. No bacon, no meatballs, no fuss. Just deviled eggs the way everyone loves them, creamy and full of flavour. Make them once for your holiday party and you’ll see, everyone will ask for more!<\/p>\n

\ud83c\udf36\ufe0f Smoked paprika in the filling, not just on top<\/h3>\n

Most people sprinkle paprika at the end for colour. I also put it IN the filling, with Dijon and a splash of white vinegar. Why? For the flavour, obviously. It’s definitely not to build muscle! It adds a little smoky edge that makes all the difference.<\/p>\n

\ud83e\udd5a 24 deviled eggs, perfect yolks<\/h3>\n

One dozen eggs, 24 bites. That’s the amount you need for a buffet. My eggs cook for 12 minutes over very low heat once the water boils, and I got no grey-green ring around the yolk. A smooth filling, a bag with the corner snipped off, and you’re done.<\/p>\n","protected":false},"excerpt":{"rendered":"

My classic deviled eggs recipe with Dijon, smoked paprika and fresh chives: a creamy filling and the must-have of every holiday party.<\/p>\n","protected":false},"featured_media":64668,"comment_status":"open","ping_status":"closed","template":"","meta":{"_acf_changed":false,"_yoast_wpseo_focuskw":"classic deviled eggs recipe","_yoast_wpseo_title":"Classic Deviled Eggs Recipe","_yoast_wpseo_metadesc":"My classic deviled eggs recipe with Dijon, smoked paprika and fresh chives: a creamy filling and the must-have of every holiday party.","_yoast_wpseo_meta-robots-noindex":"","_yoast_wpseo_meta-robots-nofollow":"","_yoast_wpseo_canonical":"","_yoast_wpseo_opengraph-title":"Classic Deviled Eggs Recipe","_yoast_wpseo_opengraph-description":"My classic deviled eggs recipe with Dijon, smoked paprika and fresh chives: a creamy filling and the must-have of every holiday 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