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
- Place eggs in a large pot and cover with water. Bring to a boil over medium-high heat, then reduce to low and simmer for 10 minutes. Remove eggs and place in an ice bath until cooled, about 5 minutes. Peel eggs carefully and pat dry.6 pieces large eggs
- Slice eggs in half lengthwise with a sharp knife. 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.