Deviled Eggs
An all-time classic. The recipe is based on using 6 hard-boiled eggs - but you can easily increase the number of eggs. For each 3 eggs added, add 2 tablespoons mayonnaise, 1/2 teaspoon yellow mustard and a pinch of salt.
Ingredients
- 6 eggs, hard boiled click here for my fail-proof method
- 1/4 cup mayonnaise
- 1 teaspoon yellow mustard
- 1/8 teaspoon salt
- freshly ground black pepper
- ground paprika
Instructions
- Boil the eggs using your favorite method - or click here for my instructions for cooking the perfect hard-boiled eggs. Cool the eggs completely. (The eggs can be boiled up to several days in advance.)
- Carefully peel the eggs. Pat them dry.
- Halve the eggs and place the yolks in a bowl. Set the whites aside.
- Mash the yolks with a fork.
- Add the mayonnaise and mustard to the yolks. Continue to mash and mix until well combined. If the mixture seems dry, you can add up to 1 teaspoon white vinegar.
- Add salt and pepper to taste.
- Spoon or pipe yolk mixture into halved whites.
- Sprinkle paprika over the yolk mixture if desired.
Notes
Try sprinkling the eggs with any of the following: chopped chives, dill weed, crumbled crispy bacon. . . . maybe some smoked salmon.
How about adding a little creamed horseradish in with the mayonnaise?