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Deviled Eggs

Classic deviled eggs with a creamy mustard‑mayonnaise filling.

eggappetizerdeviledquick
Illustration of Deviled Eggs
Illustration

Ingredients

  • 1 dozen large eggs
  • salt and pepper, to taste
  • 1/4 tsp garlic salt, optional
  • 1/4 tsp onion powder, optional
  • 3 tbsp dill relish, optional
  • 1 tbsp white vinegar, (or lemon juice)
  • 2 tsp Dijon mustard
  • 1/4 tsp Tabasco sauce
  • 1/3 cup mayonnaise
  • 1 tbsp minced chives, as topping - optional
  • bacon bits
  • paprika, not smoked paprika, to taste

Steps

1Steam the eggs

  1. Bring water to a boil, place 1 dozen large eggs in a steamer basket, cover, and cook for 14–17 minutes for 12 eggs, or 12–15 minutes for 6 eggs.
  2. Quickly transfer the eggs to ice water and peel.
  3. Using a sharp knife, slice each egg in half lengthwise.
  4. Gently remove the yolk halves and place them in a small mixing bowl.
  5. Arrange the egg white halves on a serving platter.

2Prepare the filling

  1. Mash the yolks with a fork.
  2. Add 2 tsp Dijon mustard.
  3. Add 1/3 cup mayonnaise.
  4. Add 1/4 tsp onion powder (optional).
  5. Add 1/4 tsp garlic salt (optional).
  6. Add 1/4 tsp Tabasco sauce.
  7. Add salt and pepper to taste.
  8. Add 3 tbsp dill relish (optional).
  9. Add 1 tbsp white vinegar (or lemon juice).
  10. Mix until the filling reaches a creamy consistency, adding more mayonnaise as necessary to reach the creamy consistency you want.

3Fill and garnish

  1. Pipe or spoon the yolk mixture into the egg white halves.
  2. Sprinkle with paprika to taste.
  3. Top with 1 tbsp minced chives (optional).
  4. Add bacon bits as desired.