Deviled Eggs
Only 3 ingredients and perfectly delicious every time! So creamy and addictive. Everyone loves these classic deviled eggs.
Ingredients
- 6 fresh eggs
- 1/4 cup mayo
- 2 tbsp mustard
- salt and pepper
- 2 tbsp fresh chives, chopped fine optional
- 1 tbsp fine table salt
Instructions
Step-By-Step Instructions
- Place eggs in a medium sauce pan and fill with cold water until eggs are just covered.
- Sprinkle in table salt and turn heat to high. Note: Fine table salt helps the eggs stay in tact during the boiling process.
- Once the water comes to a boil, cook for 3 minutes.
- Remove from heat and cover with lid. Let stand for 10 minutes.
- Drain and fill pan with cold water and a generous amount of ice. Let sit for 5 minutes. Don't skip this step. The egg shells will slide right off during the peeling process.
- Crack, peel and rinse eggs.
- Cut eggs in half lengthwise with a pairing knife.
- Scoop yolk into food processor or small bowl.
- Add in mayo, mustard, 1 Tb of chives, and a light sprinkle of salt and pepper.
- If using food processor, pulse several times until smooth, or mash with potato masher or fork until smooth.
- Transfer yolk mixture to a small sandwich size zip-lock bag and seal air tight. Cut a small slit off the end corner and pipe into each egg half. Top with remaining chives if desired. Chill until ready to eat.
Notes
Jazzed-up deviled eggs- As I mentioned in my post there are many different deviled egg recipes. If you're looking for something a little different than the classic version, here are some ways to change up the flavor.
- Replace the yellow mustard with Dijon for a little zip.
- Add in 1 tablespoon of fresh chopped dill.
- Sprinkle the top with cayenne pepper for heat. (My daughter loves this version)
- Crumbled crispy bacon on top is always a crowd pleaser.
- Add 1/4 cup finely diced dill pickle for texture and added flavor.
- 3 tablespoons of pickled jalapenos is one of my favorites. (my bff's mom makes the best spicy deviled eggs)