Classic Deviled Eggs

• Vegetarian
• Gluten free

• Refrigerated

  • 9 Eggs, large

• Condiments

  • 1 tsp Dijon mustard
  • 6 tbsp Mayonnaise
  • 2 tsp Mustard, yellow

• Baking & Spices

  • 1 Black pepper
  • 1 dash Cayenne pepper
  • 1 Paprika, regular or smoked
  • 1/8 tsp Seasoned salt

Found on thefoodcharlatan.com

Ingredients

• 9 large eggs*
• 6 tablespoons mayonnaise
• 2 teaspoons yellow mustard
• 1 teaspoon dijon mustard
• 1/8 teaspoon seasoned salt (like Lawrys)
• dash cayenne pepper
• black pepper to taste
• regular or smoked paprika, for sprinkling on top

Directions

• Begin by cooking your eggs. I highly recommend steaming:**
• Add about 2 inches of water to a pot that has a steam basket. Cover (without the steamer) and bring to a boil over high heat.
• Meanwhile, add 9 eggs to the steam basket.
• When the water is at a rolling boil, remove the lid and place over the steam basket, and place the covered basket over the boiling water.
• Set a timer for 12 minutes right away.
• Meanwhile prepare an ice bath, or a large bowl with very cold tap water will work fine too.
• When the timer goes off transfer the eggs to the cold water. I use a spoon to transfer them one a time but do it however you like.
• Let cool in the water for about 20 minutes.
• Peel the eggs and slice each one in half lengthwise.
• Scoop the yolks into a bowl or food processor. Place the whites on a serving platter. Crumble the yolks with a fork or pulse a couple times.
• Add the rest of the ingredients: mayonnaise, mustard, dijon mustard, seasoned salt, cayenne pepper, and black pepper.
• Stir together or pulse.
• Scoop the filling back into the egg whites. You can pipe it if you want, but I actually prefer the natural look of just spooning it in.
• Sprinkle with paprika and serve!
• You can make them a day ahead if you want! Just keep covered in the fridge. Perfect make-ahead appetizer.

Nutrition