Deviled Eggs

Deviled Eggs

For some reason, I always get compliments on my deviled eggs. They're really not that hard to make. I typically go to for advice on cooking, peeling, etc. the eggs, but their tricks don't always work that well. I usually find inspiration in one of their recipes, but frankly it's not that difficult. This here is what I call a "notional" recipe because you can and should adjust the proportions to your liking. You can also add fun things like horseradish, cayenne pepper, chives, or bacon for a twist.

1 doz (old) eggs - this makes them easier to peel
1/2 cup or more mayonnaise
1 tsp dijon mustard
Dash Tabasco sauce
salt and pepper

If you want to get serious, check out the step-by-step guide for tips. If you don't care about being serious, just do this:

Hard boil eggs in whatever way you like. Peel eggs using whatever method you like.

Cut eggs in half lengthwise and "pop" yolks out into bowl. Put white halves onto a serving tray, or in a tupperware if you'll be filling them later.

Mash yolks with a fork until they are powdery. Add mayonnaise, mustard, Tabasco, salt, and pepper. You may want to adjust proportions slightly for taste.

Put filling into a pastry bag or a ziploc (whose corner you will cut off AFTER you fill the bag). Squeeze filling into egg white halves. Dust with paprika and serve.

Note: at many points along the way, this recipe can be paused. I recommend popping the yolks out and making the filling a day in advance. You can store the white halves and filling in separate tupperwares and fill right before serving.

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