Classic Deviled Eggs
Author: Nicole
Ingredients
  • 12 hard boiled eggs (see notes)
  • 4 to 5 tablespoons mayonnaise
  • 2 teaspoons yellow mustard (such as Dijon)
  • Fine sea salt and black pepper
  • Garnish: paprika, celery salt and parsley leaves
Instructions
  1. Hard boil and peel eggs.
  2. Cut each egg in half lengthwise. Carefully scoop yolks into a bowl and place whites on a serving plate in a single layer.
  3. Mash yolks with a fork until they resemble fine crumbs. Add 4 tablespoons of mayonnaise and yellow mustard. Stir with a fork until well incorporated and smooth. Add more tablespoon of mayonnaise if needed. Mix in salt and freshly ground pepper to taste.
  4. To fill the eggs you can use spoon or rubber spatula. If you’re feeling fancy, fill a pastry bag or ziplock bag (cut of the tip once filled) with yolk mixture and pipe into each egg half.
  5. Garnish each filled egg with a sprinkling of paprika and celery salt along with a parsley leaf.
  6. Serve immediately or refrigerate until ready to serve. Can be made a few hours in advance.
Notes
* The Kitchn provides a great lesson on How To Boil Eggs Perfectly Every Time. They recommend cracking the eggs slightly after they're cooked and before putting them into a dish of cold water – the only thing I’d recommend is to wear rubber gloves as the eggs are quite hot.
* Recipe can easily be halved or doubled.
Recipe by Riegl Palate at https://www.rieglpalate.com/classic-deviled-eggs/