CLASSIC DEVILED EGGS
Classic Deviled Eggs - a timeless classic appetizer to serve at parties or gatherings. Our recipe includes optional add-ins to make them even better!
- Prep time
- 10 min
- Cook time
- 10 min
- Yield
- 12 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 6 eggs (large, rinsed in water)
- 3 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon Tabasco sauce (to taste)
- 1 pinch salt (to taste)
- 1 pinch cracked pepper (to taste)
- 1 tablespoon fresh chives (chopped, plus more to garnish)
- 1 pinch paprika (to garnish)
Instructions
- 1
Carefully place eggs in a small pot. Cover with cold water and bring to a boil over medium-high heat.
- 2
Turn off heat, cover and let sit for 10-12 minutes on the stove top.
- 3
Drain eggs, rinsing under cold water. Peel each and place onto a plate. Loosely cover and let cool in the refrigerator, for about 15 minutes.
- 4
Slice hard boiled eggs in half lengthwise. Carefully scoop out the yolks with a spoon and place yolks in a bowl. Arrange egg white halves onto a serving plate and set aside.
- 5
Mash the yolks with a fork. Add in mayonnaise, dijon mustard, Tabasco, salt, pepper and chives. Mix well to combine. Taste test and adjust seasoning, if required.
- 6
Fill each egg white halve with about 2 teaspoons of the yolk mix. Dust lightly with paprika. Garnish with remaining chopped chives and serve cold.