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Classic Deviled Eggs
This recipe is excerpted from the revised, tenth anniversary edition of How to Cook Everything by Mark Bittman.
Classic Deviled Eggs
About This Recipe
| Yield: | 4 servings |
| This recipe appears in: | What to Do with Leftover Easter Eggs |
| Rated: |   |
Ingredients
- 4 hard-boiled eggs
- Salt
- 2 tablespoons mayonnaise
- 1 teaspoon Dijon mustard, or to taste
- 1/4 teaspoon cayenne, or to taste
- Paprika or fresh parsley leaves or chives for garnish
Procedures
-
1
Cool the eggs, peel them, cut them in half lengthwise, and carefully remove the yolks.
-
2
Mash the yolks with some salt and the mayonnaise, mustard, and cayenne. Taste and adjust the seasoning. Spoon the filling back into the whites. (If you are making a lot of deviled eggs and want them to be especially attractive, use a pastry bag to pipe them back into the whites.)
-
3
Sprinkle with paprika and serve or cover and chill, well wrapped, for up to 1 day before serving.
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