Deviled Eggs

Back to kitchen

If left unchecked, I can eat at least 10 deviled eggs in one sitting. I prefer something a little more sophisticated than just egg yolks and mayo, and my favorite way to zhush it up with minimal effort is by using some kind of dip or spice mix. This recipe also includes directions for boiling and peeling a nice egg so your eggs don't get destroyed when you try to peel them.

Ingredients

  • 1 dozen eggs
  • ~4 tbsp mayonnaise (I like a mix of "regular" and Kewpie)
  • ~1 tsp dijon or brown mustard
  • Hot sauce of your choice, to taste
  • Dry dip mix of your choice, to taste
  • Paprika (or whatever other spice of your choosing), to taste
  • Salt, to taste
  • Green onions, sliced

Directions

  1. Put the eggs in a pot and add just enough water to cover them. The eggs shouldn't overlap, so work in batches if necessary. Bring the water to a rolling boil, then immediately take them off the heat, cover, and wait for 10 minutes.
  2. While you want for the eggs, prepare a cold water bath. Ice is ideal, but cold tap water is fine.
  3. Once the eggs are ready, remove them and put them right into the water bath. Wait for about 5 minutes until the eggs are cool enough to handle, but still warm. They should be relatively easy to peel.
  4. Cut the eggs in half lengthwise (through the top of the egg, not the middle). Use a small spoon to carefully remove the yolks and put them into a medium-sized bowl.
  5. Add the mayonnaise, mustard, hot sauce, and seasonings to the eggs and mix until you achieve your desired smoothness. Taste and adjust the seasoning if needed. I like to go a little stronger with seasoning since I know the white is going to offset the flavor anyway. If you want a creamier mixture, add a little more mayo.
  6. If you want your eggs to look super nice, you can pipe them with a plastic bag. I don't care that much, so I use the same small spoon to put the yolks back into the egg whites.
  7. Garnish with more paprika (or whatever other spice) and green onions.

Notes

You want a really firm egg for this, so don't worry too much about overcooking them. The worst thing that could happen is the yolks will discolor a little, but your eggs will be structurally sound.

I like adding green onions to the egg mixture itself in addition to the garnish. Is this normal? Can someone tell me if this is normal?

Since you added a ton of mayo to the yolks, you will have leftovers. I like to eat the leftover egg with crackers or as a spread for toast!