Deviled Eggs
Nothing says cocktail party like some classic deviled eggs! They’re a holiday staple, especially for Easter brunch, but we love making them year-round.
What’s the best way to boil eggs for deviled eggs? Check out this article from Delish on how to cook perfectly hard-boiled eggs if you need the whole spiel.
Why are they called deviled eggs? Way back in the day (like, 1800s) the term “deviled” was used to describe foods that were spicy. So, don’t forget the heat!
Ingredients
- 6 large eggs
- 1/4 c. mayonnaise
- 1 tsp. hot sauce
- 1 tsp. Dijon mustard
- Kosher salt
- Freshly ground black pepper
- Finely chopped chives, for garnish
- Smoked paprika, for garnish
Directions
- Place eggs in a large saucepan and cover with cold water. Set pan over medium-high heat and bring water to a boil. Turn off heat, cover pan with a lid, and let sit for 11 minutes. Drain, rinse eggs under cold water, and peel.
- Halve eggs lengthwise and scoop out yolks into a medium bowl. Add mayonnaise, hot sauce, and Dijon mustard to bowl, then mash yolks with the back of a fork and stir until mixture is smooth. Season with salt and pepper.
- Spoon mixture into each egg. Garnish with chives and paprika and serve.
