Ingredients

The following ingredients have 4 Servings
  • 6 eggs
  • pinch salt
  • 1 teaspoon yellow or dijon mustard
  • 1/4 cup mayonnaise
  • pinch ground paprika - optional as garnish
  • 2 Tbsp chives, sliced - optional as garnish

Instruction

  • Add eggs in a single layer to a pot, add cold water to cover by ~ 1 1/2 inches and put on the stovetop.  Start a timer for 17 minutes.  Turn burner to high and bring to a boil, covered.  Reduce heat to low, uncover, and simmer for the remainder of the time.
  • Rinse them in cool water or blanch them in an ice bath (preferred so they stop cooking) and place in the refrigerator until cool enough to peel.
  • Peel the eggs, cut in half, and scoop out the yolks into a bowl.  Set the whites aside.  
  • Mash up all the yolks with a fork and add all ingredients.  I like to use a potato ricer to make faster and smoother work of mashing the egg yolks.
  • Add more mayonnaise if you want creamier deviled eggs.  Add salt and pepper to taste.
  • Spoon the yolk mixture into a ziploc bag.  Squeeze the air out and seal.  Cut out a little corner of the ziploc bag and use as a pastry bag to  fill up the egg whites.  
  • Garnish with sprinkled paprika and sliced chives if you like.  Happy Eating!  Beckie