Deviled Eggs
Servings: 6 (2 per person)
Prep Time 15 minutes
Cook Time 10 minutes
Cooling Time 5 minutes
Ingredients
- 7 large eggs, steamed or hard boiled (see notes)
- 3 1/2 Tbsp mayonnaise
- 1 tsp (heaping) dijon mustard (or more to taste)
- 1 tsp white wine vinegar
- 3 tsp minced fresh chives, divided (or 1 1/2 tsp dried)
- 1/8 tsp cayenne pepper (or to taste)
- Salt and freshly ground black pepper
- 2 slices bacon, cooked and chopped small (optional)
- Paprika, for garnish
Instructions
-
Peel eggs, then slice into halves.
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Transfer yolks to a small mixing bowl. Use a fork to mash up yolks.
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Add mayonnaise, dijon mustard, vinegar, 2 tsp fresh chives (or 1 tsp dried), cayenne pepper, and season with salt and pepper to taste.
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Stir mixture using a spatula while pressing against sides and bottom of bowl to help smooth lumps. If mixture seems on the dry side (well chilled yolks can do this) you can add a little milk or olive oil, 1 tsp at a time.
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Transfer mixture to a piping bag fitted with a large star tip. Pipe mixture into 12 of the egg whites* (reserve the last 2 for another use).
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Garnish with optional bacon and remaining 1 tsp fresh chives (or 1/2 tsp dried). Sprinkle lightly with paprika to taste and a little more pepper. Serve or refrigerate up to 2 days in an airtight container.
Recipe Notes
- *Alternatively egg yolk mixture can just be spooned into egg white haves if you don't have a piping bag and tip.
- Fill a pot with 1-inch of water, add steamer basket to pot. Bring water to a boil over medium-high heat.
- Carefully add eggs, cover. Reduce heat to medium and let eggs steam 12 minutes.
- Once time is up carefully remove eggs and transfer to ice water. Let cool 5 minutes.
- Place eggs in medium saucepan, cover with 1-inch of water,
- Heat saucepan over high heat, bring water to a boil.
- Remove pan from heat, cover with lid and let sit for 14 minutes.
- Then transfer eggs to bowl of ice water and let sit 5 minutes before peeling.
- Add some tiny diced pickles or drained pickle relish (sweet or savory depending on what you like).
- Use herbs for extra flavor chives, dill, parsley or tarragon (if you are a fan of that licorice-like taste) are good options.
- Substitute finely minced green onion or red onion in place of chives. Or a few pinches of onion powder.
- For some crunch add finely chopped celery or bell peppers (roasted or raw).
- Add for a boost of flavor add small chopped, cooked bacon, ham, or crab meat.
- Try with another type of vinegar. Red wine or apple cider vinegar are great options.
- Go with a 1/4 tsp of hot sauce such as Tabasco, Tapatio, Sriracha or Cholula in place of cayenne pepper if preferred.
- Use different types of mustard. Prepared yellow, dijon, stone ground, spicy. And of course add more to taste.
- Add other spices you like. Things like curry powder, chili powder, garlic powder, ranch seasoning or old bay will taste great.
