Classic Deviled Eggs
Ingredients
- 6 large eggs
- 3 tbsp mayo
- 1/4 tsp yellow or Dijon mustard
- 1 tsp pickle juice
- a couple dashes of hot sauce
- salt, to taste
Instructions
Hard-boil the Eggs
- Place the eggs in a single layer at the bottom of a saucepan. Cover the eggs with water, ensuring they are submerged by at least an inch. Bring the water to a boil over medium-high heat. Once boiling, cover the saucepan and remove it from the heat. Let the eggs sit in the hot water for about 10-12 minutes for medium-boiled eggs. After the desired time, transfer the eggs to an ice water bath to cool completely.
Peel the Eggs
- Gently tap each egg on a hard surface to crack the shell. Roll the egg between your hands to loosen the shell. Peel the shell under running water to help remove any remaining shell fragments.
Prepare the Filling
- Once the eggs are peeled, slice them in half lengthwise. Carefully remove the yolks and place them in a mixing bowl. Mash the yolks with a fork until smooth. Add mayonnaise, yellow mustard, pickle juice, salt, and hot pepper (if using) to the mashed yolks. Mix until well combined and creamy. Adjust seasoning to taste.
Fill the Egg Whites
- Using a spoon or piping bag, fill each egg white half with the yolk mixture. For a decorative touch, use a piping bag fitted with a star tip to create swirls or peaks on top of the filled eggs.
Garnish and Serve
- Sprinkle the deviled eggs with paprika, chopped chives, or additional hot pepper for added flavor and presentation. Arrange the deviled eggs on a serving platter and refrigerate until ready to serve.