Classic Deviled Eggs
Perfectly cooked hard boiled eggs then the yolks are mashed with dijon mustard, mayonnaise and relish. A sprinkle of paprika gives a nice look and are the perfect touch for presentation!
Ingredients
- 6 large eggs
- 3 tbsp mayonnaise
- 2 tsp dijon mustard
- 2 tsp sweet relish, or chopped pickles
- salt and pepper to taste
- paprika for sprinkling
Instructions
- Bring a large pot of water to a boil. Reduce the heat to low and let the bubbles subside, then gently lower the eggs into the water. Then increase heat to high and set a timer for 14 minutes.
- With a few minutes left of the timer, prepare an ice water bath. Fill a deep bowl with lots of ice, not just a few cubes, and cold water. When the timer goes off, remove the eggs from the water and place in the ice bath. Let sit in water for a few minutes to cool.
- Once eggs are cool, peel them. Then slice them in half lengthwise. Remove the yolks using a small spoon and place into a small bowl. Add the mustard, mayonnaise, relish, salt and pepper. Adjust to taste. You can either pipe the filling back into the eggs or use a spoon. Sprinkle the tops with paprika and serve.