If you want a simple, and delicious recipe for deviled eggs, this one is great. It does not have any flash and bang, but you can kick it up with sriracha, or pickle relish, or just enjoy it the way it is.
- 1 dozen large eggs
- 2 teaspoons Dijon mustard
- 1/2 teaspoon spicy brown mustard
- 1/3 cup mayonnaise
- 1 tablespoon minced onion
- 1/4 teaspoon hot sauce
- Salt and pepper to taste
- Paprika for garnish
- Cook/hard boil eggs using your preferred method (air fryer, boiling, pressure cooker). Or, bring a saucepan with 3/4 inch of water to a boil. Place eggs in pan, cover, and let the eggs steam for 17 minutes.
- Shock eggs by placing them in with cold water with ice, then peel.
- Slice each egg in half lengthwise, using a sharp knife for a clean up.
- Gently remove the yolk, and place in a mixing bowl, arrange halves on a serving platter.
- Add remaining ingredients to the mixing bowl with the yolks, and use a fork to mash the yolks and combine the filling. Adjust amounts of mayo and mustard as needed to get a creamy consistency.
- Taste and add salt and pepper to your preference.
- Pipe or spoon mixture into egg white halves, garnish with paprika.
Our recipe card software calculates these nutrition facts based on averages for the above ingredients, different brands, and quality of produce/meats may have different nutritional information, always calculate your own based on the specific products you use in order to achieve accurate macros for this recipe.
I have found there are many ways to hard boil an egg. The goal is to get a nice creamy yolk that is not overcooked. Another method to try:
Put your eggs in a pan of water and start heating it.
When it comes to a boil, cover it, and turn the heat off. Let sit 10 minutes.
At the end of ten minutes, put eggs in an ice bath. This will stop the cooking process, and give you perfectly cooked centers. Refrigerate until ready to eat!
Or just buy a device specifically made for hard boiling eggs:
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