Best-Ever Deviled Eggs



Best-Ever Deviled Eggs

Best-Ever Deviled Eggs

Lauren Miyashiro is the Senior Food Editor for Author: Lauren Miyashiro Senior Food Editor Lauren Miyashiro is the Senior Food Editor for Recipe Type: Easter, appetizers, eggs, snack Total Time: PT25M

Prep time: 
Cook time: 
Serving size: 1
Calories per serving: 820

Deviled Eggs  
6 large eggs 
1/4 cup mayonnaise 
1 teaspoon hot sauce 
1 teaspoon dijon mustard 
kosher salt 
freshly ground black pepper 
finely chopped chives, for garnish 
smoked paprika, for garnish 

Deviled Eggs Allrecipes

Place eggs in a large saucepan and cover with cold water. Set pan over medium-high heat and bring water to a boil. Turn off heat, cover pan with a lid, and let sit for 11 minutes. Drain, rinse eggs under cold water and peel. Halve eggs lengthwise and scoop out yolks into a medium bowl. Add mayonnaise, hot sauce, and Dijon mustard to bowl, then mash yolks with the back of a fork and stir until mixture is smooth. Season with salt and pepper. Spoon mixture into each egg. Garnish with chives and paprika and serve.


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