Deviled Eggs
A classic appetizer perfect for holidays, potlucks, or anytime you need a crowd-pleasing bite. These deviled eggs are creamy, zesty, and finished with a dash of paprika for that traditional flair.
Ingredients
- 12 large eggs
- 2 teaspoons Dijon mustard
- 1/3 cup mayonnaise
- 1 tablespoon minced shallot or onion
- 1/4 teaspoon Tabasco sauce
- Kosher salt to taste
- black pepper freshly ground, to taste
- paprika for garnish
Instructions
- Fill a saucepan with about 1 inch of water and insert a steamer basket. Bring to a boil, then place eggs in the steamer. Cover and steam for 17 minutes. If you don’t have a steamer, use 3/4 inch of water in the pan.
- Immediately cool eggs with cold water and peel once they’re cool enough to handle.
- Slice each egg in half lengthwise. Remove yolks and place in a small bowl. Arrange whites on a serving platter.
- Mash yolks with a fork. Add Dijon mustard, mayonnaise, minced shallot or onion, Tabasco, salt, and pepper. Mix until creamy. Add more mayo if needed for desired consistency.
- Spoon or pipe the yolk mixture into the egg white halves. Sprinkle tops with paprika.
Notes
For a festive touch, top each deviled egg with a small sprig of fresh dill or a thin slice of green olive.
Nutrition
Calories: 90kcal
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