Deviled Eggs
Deviled Eggs
An OG of appetizers! I know I’m old school, but these are always a crowd pleaser! I’m worried future generations won’t know how to make these because I feel like no one makes them anymore. I truly hope I am wrong. I know some put relish in theirs. Mine are very basic with minimal ingredients and always delicious!
Ingredients
- One dozen eggs hard-boiled & peeled
- 1 cup mayonnaise, Helmann’s is my go to
- 1/4 cup Dijon mustard, I recommend Grey Poupon brand Salt and pepper
- Slice the eggs in half and reserve the yokes in a small bowl. Use a fork to finely crumble the yokes. Add mayonnaise & mustard and mix together until creamy. Add salt & pepper to taste. I usually add very little as the mustard gives it a good amount of flavor! Put the filling in a small ziplock bag, make a small cut in one of the bottom corners of the bag and pipe into the white egg halves. I like to add some sliced green olives to some as shown. Sprinkle with sweet paprika and serve!
- Note: You can partially prepare these the day before and assemble the day of which I did this time. Hard-boil and peel eggs the day before, storing whites and filling separately. Store egg whites upside-down on a paper towel-lined airtight container to remove excess moisture. Keep yolk mixtures in a sealed ziplock bag to prevent oxidation. For best quality, fill the eggs 30–60 minutes before serving, or up to 6 hours ahead if necessary.