Makes 12 deviled eggs
Ingredients
- 6 large eggs
- 2 to 2 1/2 tablespoons mayonnaise
- 2 teaspoons yellow mustard
- Salt and pepper
- Paprika, for garnishing
- Minced parsley or other fresh herbs, for garnishing
Instructions
- Hard-boil the eggs. Place the eggs in a medium saucepan and fill with enough cool water to cover the eggs by an inch or two. Place the pan over high heat. Once the water reaches a boil, remove the pan from heat, cover and let stand for 10 minutes. Meanwhile, prepare an ice bath by filing a large bowl with ice and water.
- Peel the eggs. Remove the eggs from the water, tap each one gently against the counter to crack the shell in a few places, then place in the ice water for at least 1 minute. Take the eggs out of the water bath and peel them.
- Slice the eggs in half. Cut the eggs in half down their length, from tip to bottom.
- Remove the yolks. Gently squeeze the eggs to separate the yolks from the whites and use your fingers to remove the yolks. Transfer all the yolks to a small bowl. Arrange the empty whites on a platter, cut-side up.
- Mash the yolks with a fork. Mash the yolks with a fork until they are completely crumbled.
- Mix in the mayonnaise and mustard. Add 2 tablespoons of the mayonnaise and the mustard into the bowl with the yolks. Mix and mash the filling until you form a smooth paste. If the filling feels too stiff, add more mayonnaise a small spoonful at a time.
- Season with salt and pepper. Taste and season with salt and plenty of pepper as needed.
- Transfer the filling to a plastic bag or piping bag. Use a spatula to scoop all the filling into a resealable sandwich bag or piping bag fitted with a 1/2-inch round tip. Press the bag with your hands to push all the filling to one corner and press any air out of the top. If using a plastic bag, snip one corner off with a pair of scissors.
- Pipe the filling into the egg whites. Pipe the filling into the cup of each egg white, filling the cups so that the filling mounds a little over the top. Squeeze the bag from the top to force the filling downward. Alternatively, scoop the filling into the egg whites with a spoon.
- Sprinkle with paprika and fresh herbs to serve. Sprinkle a pinch of paprika and a pinch of fresh herbs over the top of each egg before serving.
Recipe Notes
Make ahead eggs: The eggs can be hard-boiled and peeled up to 1 day in advance and stored in the refrigerator. You can also make the filling up to 1 day ahead, but store in a piping bag or in an airtight container with plastic wrap pressed onto the surface in the refrigerator. Fill the egg white shells when ready to serve.
Storage: Leftover deviled eggs can be kept refrigerated for several days, but may not look as pretty.
Customized deviled eggs: Mix any of the following into your filling before piping: crumbled bacon, crumbled blue cheese, chopped nuts, minced fresh herbs (especially dill!), canned salmon or trout, spices (like curry powder, chili powder, or Chinese 5-spice), capers.