Deviled Eggs

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Recipe by South Your Mouth

Deviled Eggs

6 large eggs, boiled and cooled to room temperature*

1/4 to 1/3 cup mayonnaise

1/2 teaspoon yellow or dijon mustard

Salt to taste

Paprika or chopped chives for garnish, if desired


Peel eggs and cut in half lengthwise. Add yolks to a small bowl and arrange egg whites on a serving plate.


Add mayonnaise (I start with 1/4 cup and add more as needed - you want it thick enough to hold its shape once piped into the whites. If you make it too runny there's not much you can do to fix it) and mustard to egg yolks and mash together using the back of a fork. Add salt to taste. Using a hand-held electric mixer, whip yolk mixture until smooth. Add yolk mixture to a piping bag or zip-top bag (if using a zip-top bag, snip a small hole in one corner when ready to fill eggs) and pipe mixture into egg whites. Refrigerate until ready to serve.


Garnish with paprika or chopped chives if desired.


*Don’t use super fresh eggs as they are hard to peel.