Deviled Eggs
The ultimate comfort food, Deviled Eggs are creamy, tangy, and perfectly spiced. These easy-to-make appetizers are a crowd-pleaser at any gathering. Try making them tonight for a delightful treat!
Equipment
- Large Pot
- Chef's Knife
Ingredients
- 12 pieces hard-boiled eggs
- ⅓ cup mayonnaise
- 1 tablespoon mustard
- 1 tablespoon hot sauce
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 1 pinch paprika either smoked or sweet
- 1 tablespoon chives chopped
Instructions
- Slice the eggs in half lengthwise and spoon out the egg yolk to a bowl. Place the egg whites onto a clean dry plate or platter.
- Add the rest of the ingredients to the bowl, with the exception of the paprika and chives, and mash everything together.
- Using a small ice cream scoop, fill the egg whites with the filling. Alternatively, you can use a teaspoon or a piping bag to pipe filling into the egg whites.
- Sprinkle each deviled egg with paprika and garnish with chives.
Notes
- Use older eggs: Slightly older eggs are easier to peel, making your Deviled Eggs look neater and more presentable.
- Mix thoroughly: Ensure to mix the filling well to avoid lumps and achieve a nice, creamy consistency.
- Chill before serving: Let your Deviled Eggs chill in the fridge for about 30 minutes before serving to enhance the flavors.
- Experiment with flavors: Feel free to play with different spices or add-ins like dill or curry powder to create unique variations.