My Granny taught me how to make Classic Deviled Eggs many moons ago. She didn’t really teach me any measurements, it was mostly a trial and error kind-of-thing. Basically you mixed mayonnaise and mustard, adding a little of each until they had a good balance. After the year she taught me, it was always my job to make the deviled eggs for each family dinner.
One year, when peeling the shells off of the hard-boiled egg, some shell fragments didn’t make it all the way off of the eggs. That year we had “crunchy” deviled eggs. It has been a running joke in the family for a long time.
Let me assure you, my deviled eggs haven’t EVER been “crunchy” since.
Ingredients:
7 eggs, hard-boiled (I use seven so I have an extra egg for either “quality control” or in case of a mishap.)
1/3 cup mayonnaise
1 tbsp yellow mustard
1/8 tsp ground white pepper
1/8 tsp ground paprika
2 tbsp unsalted butter, melted
Extra paprika for dusting
Freeze-dried chives or freshly chopped chives for garnish
Makes 14 egg-halves
Peel the hard-boiled eggs and discard the shells. I’ve found that dipping the peeled eggs into a small bowl of water helps to ensure shell fragments have been removed.
Slice each egg in half lengthwise. Remove each yolk, and place the yolk into a mixing bowl. Place the egg whites onto a plate a set aside.
Mash the yolks and melted butter with a fork or with a pastry blender until it reaches a fine consistency.
Combine the mayonnaise, mustard, ground white pepper, and paprika in a small bowl. Stir to combine.
Add the mayonnaise/mustard mixture to the yolks. Stir until combined and smooth.
Spoon the yolk filling into a quart-sized zip-top baggie. If you have piping star tip, place it into a piping bag or zip-top baggie first (cut with an opening large enough to hold the tip). If you do not have a piping tip, just snip a little bit of the baggie corner off.
Pipe the filling into each egg-halve.
Dust the eggs with a little paprika. Top each egg with some of the chives.
I hope you enjoy these Classic Deviled Eggs!
Instructions without photos:
Ingredients:
7 eggs, hard-boiled (I use seven so I have an extra egg for either “quality control” or in case of a mishap.)
1/3 cup mayonnaise
1 tbsp yellow mustard
1/8 tsp ground white pepper
1/8 tsp ground paprika
2 tbsp unsalted butter, melted
Extra paprika for dusting
Freeze-dried chives or freshly chopped chives for garnish
Makes 14 egg-halves
Peel the hard-boiled eggs and discard the shells. I’ve found that dipping the peeled eggs into a small bowl of water helps to ensure shell fragments have been removed.
Slice each egg in half lengthwise. Remove each yolk, and place the yolk into a mixing bowl. Place the egg whites onto a plate a set aside.
Mash the yolks and melted butter with a fork or with a pastry blender until it reaches a fine consistency.
Combine the mayonnaise, mustard, ground white pepper, and paprika in a small bowl. Stir to combine. Add the mayonnaise/mustard mixture to the yolks. Stir until combined and smooth.
Spoon the yolk filling into a quart-sized zip-top baggie fitted with a star tip. If you do not have a piping tip, just snip a little bit of the baggie corner off. Pipe the filling into each egg-halve.
Dust the eggs with a little paprika. Top each egg with some of the chives.
I hope you enjoy these Classic Deviled Eggs!
