Best Deviled Eggs
Classic deviled eggs made with creamy egg yolks, mayonnaise, and Dijon mustard, with a hint of cayenne for subtle heat. Perfect for parties and gatherings.
Ingredients
- •6 whole large eggs
- •¼ cup mayonnaise
- •1 teaspoon Dijon mustard
- •⅛ teaspoon cayenne
- •1 to taste paprika and chives
- •1 piece pastry bag with star tip
Cooking Instructions
- 1.
Cover eggs with cold water by 1 1/2 inches in a 3-quart heavy saucepan and bring to a rolling boil, partially covered. Reduce heat to low and cook eggs, covered completely, 30 seconds. Remove from heat and let stand, covered, 15 minutes. Transfer eggs with a slotted spoon to a bowl of ice and cold water to stop cooking and let stand 5 minutes.
25 min
- 2.
Peel eggs and halve lengthwise. Carefully remove yolks and mash in a bowl with a fork. Add mayonnaise, mustard, and cayenne and stir with fork until smooth, then season with salt and pepper. Fill pastry bag with yolk mixture and pipe into egg whites.
15 min
