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!
