Classic Deviled Eggs (Print Version)
# Ingredients:
01 -
A dozen large hard-cooked eggs, gently peeled.
02 -
Half a cup of mayo.
03 -
2 teaspoons of mustard.
04 -
1/2 teaspoon of salt (kosher).
05 -
Black pepper, freshly ground, to taste.
06 -
A tiny pinch of cayenne.
07 -
Optional: 1 tablespoon of pickle relish.
08 -
Smoked paprika for topping.
# Instructions:
01 -
Cut each egg lengthwise straight down the middle.
02 -
Gently pop out the yolks, placing them in a medium bowl. Set the hollow egg whites on a plate or tray for later.
03 -
Press the yolks with a fork until they’re super fine and crumbly.
04 -
Stir in the mayo, mustard, salt, pepper, cayenne, and relish (if you’re adding it). Blend until it’s creamy and smooth.
05 -
Scoop the filling into a plastic bag, pushing it toward one corner. Snip a tiny bit off that corner, then squeeze the mixture evenly into the egg whites.
06 -
Sprinkle a light dusting of paprika over each egg for garnish.
# Notes:
01 -
Peel the eggs gently so the whites stay intact.
02 -
You can prep this dish a day in advance.