Classic Deviled Eggs
These really are the best Deviled Eggs!
- Total Time: 30 minutes plus refrigeration
- Yield: 14 deviled eggs 1x
- Category: Appetizers
- Cuisine: American
Ingredients
Scale
- 7 large eggs, hard-boiled
- 3/4 teaspoon Dijon or 1/2 teaspoon dry mustard powder
- 1/4 cup mayonnaise
- salt and pepper to taste
- dash of hot sauce or a pinch of cayenne
- paprika and/or thinly sliced chive or green onion for garnish
Instructions
Cut eggs in half and remove yolks to a sieve set over a bowl. Using a large spoon or spatula, rub and push the yolks through the sieve.
Add remaining ingredients to yolks and spoon or pipe into the egg halves. Garnish as desired.
Note: for an old fashioned Deviled Egg add a little sweet pickle juice to taste.
Notes
Piping, even if just using a Ziploc with the corner cut off, is so much easier than trying to fill with a spoon.
Find it online: https://frugalhausfrau.com/2017/12/06/classic-deviled-eggs/