Categorized:

  • Appetizers & Salads
  • Sides & Sauces

Tagged:

  • bacon
  • cayenne pepper
  • chives
  • dijon mustard
  • eggs
  • mayonnaise
  • paprika
  • white wine vinegar
Deviled eggs on a wooden serving platter. - 1

Deviled Eggs

Ingredients

  • 7 large eggs, steamed or hard boiled (see notes)
  • 3 1/2 Tbsp mayonnaise
  • 1 tsp (heaping) dijon mustard (or more to taste)
  • 1 tsp white wine vinegar
  • 3 tsp minced fresh chives, divided (or 1 1/2 tsp dried)
  • 1/8 tsp cayenne pepper (or to taste)
  • Salt and freshly ground black pepper
  • 2 slices bacon, cooked and chopped small (optional)
  • Paprika, for garnish

Instructions

  • Peel eggs, then slice into halves.
  • Transfer yolks to a small mixing bowl. Use a fork to mash up yolks.
  • Add mayonnaise, dijon mustard, vinegar, 2 tsp fresh chives (or 1 tsp dried), cayenne pepper, and season with salt and pepper to taste.
  • Stir mixture using a spatula while pressing against sides and bottom of bowl to help smooth lumps. If mixture seems on the dry side (well chilled yolks can do this) you can add a little milk or olive oil, 1 tsp at a time.
  • Transfer mixture to a piping bag fitted with a large star tip. Pipe mixture into 12 of the egg whites* (reserve the last 2 for another use).
  • Garnish with optional bacon and remaining 1 tsp fresh chives (or 1/2 tsp dried). Sprinkle lightly with paprika to taste and a little more pepper. Serve or refrigerate up to 2 days in an airtight container.

Notes

  • *Alternatively egg yolk mixture can just be spooned into egg white haves if you don’t have a piping bag and tip.

  • Fill a pot with 1-inch of water, add steamer basket to pot. Bring water to a boil over medium-high heat.

  • Carefully add eggs, cover. Reduce heat to medium and let eggs steam 12 minutes.

  • Once time is up carefully remove eggs and transfer to ice water. Let cool 5 minutes.

  • Place eggs in medium saucepan, cover with 1-inch of water,

  • Heat saucepan over high heat, bring water to a boil.

  • Remove pan from heat, cover with lid and let sit for 14 minutes.

  • Then transfer eggs to bowl of ice water and let sit 5 minutes before peeling.

  • Add some tiny diced pickles or drained pickle relish (sweet or savory depending on what you like).

  • Use herbs for extra flavor chives , dill , parsley or tarragon (if you are a fan of that licorice-like taste) are good options.

  • Substitute finely minced green onion or red onion in place of chives. Or a few pinches of onion powder.

  • For some crunch add finely chopped celery or bell peppers (roasted or raw).

  • Add for a boost of flavor add small chopped, cooked bacon , ham , or crab meat.

  • Try with another type of vinegar . Red wine or apple cider vinegar are great options.

  • Go with a 1/4 tsp of hot sauce such as Tabasco, Tapatio, Sriracha or Cholula in place of cayenne pepper if preferred.

  • Use different types of mustard . Prepared yellow, dijon, stone ground, spicy. And of course add more to taste.

  • Add other spices you like. Things like curry powder, chili powder, garlic powder, ranch seasoning or old bay will taste great.

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