Homemade Deviled Eggs
Creamy deviled eggs made by halving hard boiled eggs, mixing yolks with mayonnaise, mustard, and seasonings, then piped back into egg whites. The final dish features smooth, vibrant filling topped with paprika, with a melty texture and bright flavor.
Equipment
- Large pot
- Mixing bowls
- Whisk or fork
- Piping bag or plastic sandwich bag
- Knife
- Paper towels
Ingredients
- 6 pieces large eggs preferably fresh
- 3 Tablespoons mayonnaise for creaminess
- 1 Teaspoon mustard yellow or Dijon
- to taste salt and pepper for seasoning
- Paprika for garnish paprika smoky, for sprinkling
- 1 teaspoon Splash hot sauce or pickle juice optional, for flavor variation
Instructions
- Slice eggs in half lengthwise with a sharp knife.6 pieces large eggs
- Carefully remove yolks into a mixing bowl, keeping the whites intact. Set egg whites aside on a plate.6 pieces large eggs
- Mash the yolks with a fork until smooth. Add mayonnaise, mustard, salt, pepper, and optional hot sauce or pickle juice. Mix until the filling is creamy and well combined.6 pieces large eggs
- Fill a piping bag fitted with a decorative tip or a plastic sandwich bag with the yolk mixture. Pipe or spoon the filling into the hollowed egg whites, creating a smooth dome on each.6 pieces large eggs
- Garnish the filled eggs with a sprinkle of paprika for added color and smoky flavor. Arrange on a serving platter.6 pieces large eggs
Notes
For extra flavor, add a dash of hot sauce or a splash of pickle juice to the filling. For a spicier kick, incorporate chopped pickles or a dash of cayenne pepper.