Deviled Eggs
12 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
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Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 6 large eggs
- 3 tablespoons mayonnaise
- 1 tablespoon unsalted butter (softened, )
- 1 teaspoon Dijon mustard
- Β½ teaspoon hot sauce (such as tabasco or Buffalo sauce, or a pinch of cayenne powder)
- ΒΌ teaspoon ground black pepper
- 1 tablespoon thinly sliced chives (plus more for garnish)
- ΒΌ teaspoon salt (optional)
- Smoked paprika (for garnish)
Method
- Cook the eggs to hard-boiled using your favorite method, I like to steam eggs or cook them in the instant pot.
- Peel the eggs, and halve them lengthwise. To keep things neat, wipe the knife with paper towels in between cutting eggs. Carefully scoop out the yolks into a medium mixing bowl.
- Mash the yolks with a fork until no large clumps remain. Add mayonnaise, softened butter, dijon mustard, hot sauce, black pepper, and chopped chives.
- Stir well with a silicone spatula to combine, taste the mixture, and add salt if needed.
- Transfer the mixture to a piping bag fitted with a star tip. Or, if you don't have a piping bag, add the yolks to a ziptop bag, and cut off one corner.
- Fill each egg white with about 2 teaspoons of the egg mixture (it should overflow). Right before serving, garnish with a sprinkle of smoked paprika, and sliced chives.