Traditional Deviled Eggs
This slightly spicy update of a summer tradition is sure to appeal to traditionalists as well as newcomers to the deviled egg scene.
Serves: 8 / Hands-on: 20 minutes / Total: 40 minutes / Difficulty: Easy
- 4 large eggs
- 2½ Tbsp. mayonnaise
- 1½ tsp. Dijon mustard
- ½ tsp. hot pepper sauce
- ½ tsp. salt
- ½ tsp. ground white pepper
- 1 tsp. paprika
- Place the eggs in a medium saucepan and cover with water. Bring to boil, reduce to a simmer, and cook for 9 minutes. Plunge the eggs into a bowl filled with ice water. Allow the eggs to cool completely, about 10 minutes.
- Carefully peel the shells from the eggs. Cut the eggs in half and remove the yolks from the whites. Place the yolks in a bowl and add the mayonnaise, mustard, hot pepper sauce, salt, and pepper. With the back of a fork, mash all of the ingredients until blended.
- Fill the egg whites with the yolk mixture using a teaspoon or a pastry bag fitted with a star tip. Dust with paprika. Chill until served.