Deviled Eggs
This classic deviled eggs recipe makes for the perfect party hours de oeuvres. It's both fancy and super easy to make.
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Servings: 12 deviled eggs
Ingredients
- 6 large eggs
- 2 teaspoon dijon mustard
- ¼ cup mayonnaise
- ¼ teaspoon paprika
- ¼ teaspoon salt
- ¼ teaspoon pepper
- dash hot sauce, optional
Instructions
- Add the eggs to a pot and add enough water to cover 1" above the tops of the eggs.
- Bring the water to a boil, reduce the heat to keep at a medium boil, uncovered. Set your timer to boil the eggs for 7 minutes. While you wait for the timer to go off prepare a bowl of ice water large enough to fit all of the eggs.
- Add the eggs to the ice water and let cool for at least 10 minutes.
- Peel and dry the eggs. Slice them in half lengthwise and remove the yolks to a separate bowl. Add the mayonnaise, mustard, spices, and hot sauce to the yolks and mash with a fork or spoon until combined.
- Fill the centers of the egg whites with the yolk mixture, either using two spoons or using a piping bag with a star tip. Sprinkle the tops with paprika and serve.
Notes
Deviled eggs can be made one day ahead of time and kept in the fridge.
Nutrition
Calories: 150kcal
