Classic Deviled Eggs
You may balk at eating a six egg omelette, but odds are you won't have any issue knocking down twelve deviled eggs. Try this recipe for these simple yet sophisticated classics - boiled eggs stuffed with a mix of their own yolks, some mayonnaise and a few seasonings. Pure magic.
Equipment
- Normal Kitchen Utensils
Ingredients
- 6 Eggs Hard Boiled and Peeled
- 3 Tbsp Mayonnaise
- 1/2 tsp Ground Mustard or Prepared Mustard
- 1 Tbsp Dill or Sweet Pickle Relish (Optional)
- 1 tsp Paprika
- Salt and Pepper to Taste
Instructions
- Slice the eggs in half lengthwise6 Eggs
- Scoop the yolks into a bowl and mix with the mayo, mustard, (optional) relish and a heavy pinch each of salt and pepper.3 Tbsp Mayonnaise, 1/2 tsp Ground Mustard, 1 Tbsp Dill or Sweet Pickle Relish
- Mix / Mash the yolk and seasonings with a fork until everything is combined and the yolks are mashed to your desired texture (I like them as smooth as possible). Taste for additional salt and pepper.Note: the yolk mixture should be a thick, scoopable paste. If it looks dry, add another Tbsp mayo.Salt and Pepper to Taste
- Fill each of the egg halves with a dollop of the yolk mixture. You can easily do this with a spoon, but feel free to use a piping bag if you want to be fancy.
- Chill at least an hour, and top each half with a sprinkle of paprika before serving.1 tsp Paprika
Notes
This is the classic version of deviled eggs, but you can do a lot with them. In fact, the (optional) relish in this recipe is technically a deviation, but that's how I like deviled eggs.
Try making them spicy by subbing the pickle relish for chopped, pickled jalapeños, and the paprika for cayenne powder.
Try making them sweet by using sweet relish and subbing the mayo for sweet salad dressing.
They are also really good with a Tbsp of prepared horseradish added to the mix.