The Best Deviled Eggs
These deviled eggs are absolutely the best you’ll ever eat. They eggs are perfectly cooked, then seasoned for that classic deviled egg flavor. Just a touch of heat from some cayenne pepper gives these eggs that added little boost. Don’t put up with bland eggs!
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Ingredients
- 12 hard boiled eggs
- 1/3 cup mayonnaise
- 2 tsp Dijon mustard
- Kosher salt, to taste
- freshly ground black pepper, to taste
- paprika, for garnish
- finely snipped fresh chives, for garnish optional
Ingredients
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Instructions
- Place the eggs in a large, heavy saucepan or Dutch oven. Add enough cold water to cover the eggs by at least 1-1/2 inches. Partially cover the pan and bring the water to a rolling boil. Reduce the heat to low, completely cover the pan, and cook the eggs for 30 seconds. Remove from heat and let stand, covered, for 15 minutes. With a slotted spoon, transfer the eggs to a bowl of ice cold water to stop the cooking process; let stand 5 minutes.
- Peel the eggs and cut in half lengthwise. Carefully remove the yolks; mash in a bowl with a fork. Add the mayonnaise, Dijon mustard, and cayenne pepper; stir with a fork until smooth. Season with salt and pepper.
- Divide the egg yolk mixture between the egg white halves, mounding the mixture neatly. Garnish with a sprinkle of paprika. Top with snipped chives, if desired.
Recipe Notes
Fill a pastry bag, fitted with a 1/2-inch star tip (or other decorative tip), with the egg yolk mixture. Pipe the egg yolk mixture into the egg white halves.
