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Deviled Eggs
The party appetizer that disappears first. Every. Single. Time.
Ingredients
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- 12 large eggs
- 1/3 cup mayonnaise
- 1 Tbsp Dijon mustard
- 1 Tbsp yellow mustard
- 1 Tbsp white vinegar or pickle juice
- 1/4 tsp salt
- 1/8 tsp black pepper
- Paprika for garnish
- Fresh chives for garnish
Instructions
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- Place eggs in a single layer in a saucepan. Cover with cold water by 1 inch.
- Bring to a rolling boil over high heat. Remove from heat, cover, and let sit .
- Transfer eggs to an ice bath for . Peel under cool running water.
- Slice eggs in half lengthwise. Gently remove yolks to a bowl.
- Mash yolks with a fork. Add mayo, both mustards, vinegar, salt, and pepper. Mix until smooth.
- Pipe or spoon filling into egg white halves.
- Sprinkle with paprika and chives. Refrigerate until serving.
Notes
- Easy peel: Older eggs (1-2 weeks old) peel much easier than fresh eggs.
- Steam method: Steam eggs 12 minutes instead of boiling for easier peeling.
- Pipe it: Use a zip-lock bag with the corner cut off for a cleaner look.
- Make ahead: Fill eggs up to 24 hours ahead. Cover tightly with plastic wrap.
- Variations: Add crumbled bacon, relish, hot sauce, or everything bagel seasoning.
Adapted from The Kitchn