Is it even Easter if you don’t serve Deviled Eggs? I think not!
Today’s post provides a classic take on this spring staple, and while there are lots of fancy ways to dress up deviled eggs, I tend to look forward to the simple taste of classic ingredients.
This post includes a video because while not difficult, Deviled Eggs tend to pose a number of potential pitfalls in the execution, and I want to share some shortcuts and simple hacks that have saved my sanity over the years. I hope you enjoy this recipe and this method!
Classic Deviled Eggs
- 18 eggs, hard-boiled (you will have extra whites leftover)
- 1/2 cup mayonnaise
- 2 teaspoons dijon mustard
- 2 teaspoons whole grain mustard
- 1/2 teaspoon Kosher salt
- 1/4 teaspoon black pepper
- smoked paprika for sprinkling
- fresh chives, chopped for garnish
- Slice the hard-boiled eggs in half, scraping the yolk from the knife between each slice to keep the egg whites looking clean.
- Using a small spoon or the tip of a knife, scrape out the yolk from all 18 eggs directly into the bowl of a food processor. We will only be filling 12 eggs (24 egg halves), but we need all 18 yolks for the filling to make sure our eggs have ample filling. I also find that more times than not there are a few egg white shells that fall apart or rip, so I like having a few extras to use as replacements.
- Add the mayonnaise, dijon mustard, whole grain mustard, salt, and pepper into the bowl of the food processor along with the yolks. Process until the mixture is smooth, creamy, and well mixed. You may have to pause and scrape down the bowl of the processor to make sure everything is evenly incorporated.
- Scrape the filling mixture into a pastry bag or a gallon zip bag, taking care to collect every bit of filling. Using a pastry tip or simply cutting the corner off of the zip bag, squeeze the filling and pipe it into the waiting egg whites.
- Right before serving, use a fine mesh sieve to sift the paprika over the eggs and garnish with fresh chopped chives.