Deviled Eggs
A creamy yellow fluffy filling with just the right amount of tang from a dollop of Dijon mustard - piled high into the tender egg white shells. Finish by topping with an array of flavors and colors with a sprinkling of paprika.
Equipment
- medium saucepan
- Immersion blender or electric mixer
Ingredients
- 12 extra-large eggs, room temperature
- ¾ cup real mayonnaise, or more to suit your taste
- 1 tablespoon good Dijon mustard
- ¼ teaspoon kosher salt
- ¼ teaspoon freshly cracked black pepper
- ½ cup potato flakes
- Garnish: capers, sweet pickle relish, fresh dill, smoked salmon, scallions, toasted chopped walnuts, and smoked paprika
Instructions
- For the hard-boiled eggs:
- Place the eggs in a saucepan large enough to keep them in a single layer. Cover the eggs with water, and about 1” over the tops. Place the saucepan over medium heat.
- As soon as the water begins to boil remove the pan from the heat and cover with a lid. Leave the eggs in the pan for 12 minutes.
- After the 12 minutes pour out the hot water and add ice water to quickly cool the eggs and stop them from cooking further.
- For the deviled eggs:
- Peel the eggs then slice them in half lengthwise. Carefully remove the yolks and place them in a mixing bowl. Transfer the egg whites to a rimmed sheet pan and refrigerate while you make the filling.
- Add the mayonnaise along with the mustard to the egg yolks. Toss in the kosher salt, the black pepper and the potato flakes.
- Using an immersion blender whip until the egg yolk mixture is smooth. You can also cream the egg yolks with an electric mixer.
- Pipe or spoon the egg yolk filling into the cavity of the egg white, about 2 tablespoons per egg white.
- Top with your favorite garnish and dust with a sprinkling of smoked paprika.
- If you’re not planning on piping the filling you can mash the yolks with a fork then fold in the other ingredients. Then spoon the filling into the egg whites.