Deviled Eggs

This recipe doubles easily.

  • Cook time: 30 minutes
  • Yield: Makes 2 dozen deviled eggs

Ingredients

  • 1 dozen large eggs
  • 2 teaspoons Dijon mustard
  • 1/3 cup mayonnaise
  • 1 tablespoon minced shallot or onion
  • 1/4 teaspoon Tabasco sauce
  • Salt and pepper, to taste
  • Paprika, to taste

Method

1 Steam the eggs:  (See how to steam hard boiled eggs.) Fill a saucepan with an inch of water and insert a steamer basket. Bring the water to a boil and place the eggs in the steamer basket. (If you don't have a steamer basket, you can just place the eggs directly in about 3/4 inch of water.)

Cover the pan and let the eggs steam from the boiling water for 17 minutes for 12 large eggs, or 15 minutes for 6 large eggs. Reduce cooking time by a couple minutes if using regular size (not large) eggs. Then shock with cold water and peel.

Have a pressure cooker? You can also make easy to peel hard cooked eggs in a pressure cooker.

2 Prep the eggs: Peel the eggs. Using a sharp knife, slice each egg in half, lengthwise. Gently remove the yolk halves and place in a small mixing bowl. Arrange the egg white halves on a serving platter.

Deviled eggs hard boiled eggs waiting to be filled

3 Make the filling: Using a fork, mash up the yolks and add mustard, mayonnaise, onion, tabasco, and a sprinkling of salt and pepper. Add more mayonnaise as necessary to get to the creamy consistency you want.

Deviled Egg Recipe mashed yolks in a bowl

4 Pipe or spoon mixture into egg white halves: Pipe through a piping bag (star tip) or simply use a spoon to put the egg yolk mixture into the egg white halves. Sprinkle with paprika.

How to make deviled eggs pipe filling into the egg white Best deviled eggs