Name: Deviled Eggs
Cook time: 30 min
Total time: 30 min
Yield: 12
Cuisine: American
Ingredients: 1 dozen large eggs; 2 teaspoons Dijon mustard; 1/3 cup mayonnaise; 1 tablespoon minced shallot or onion; 1/4 teaspoon Tabasco sauce; Salt and pepper, to taste; Paprika, to taste

Deviled Eggs

Deviled eggs are great for all kinds of gatherings, whether an Easter brunch, a summer picnic, or just because. Our recipe is classic, delicious and made in just 30 minutes.

30 min total 30 min cook 12 114 cal

Instructions

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1 (See how to steam hard boiled eggs .) Fill a saucepan with an inch of water and insert a steamer basket. Bring the water to a boil and place the eggs in the steamer basket. (If you don't have a steamer basket, you can just place the eggs directly in about 3/4 inch of water.) Cover the pan and let the eggs steam from the boiling water for 17 minutes for 12 large eggs, or 15 minutes for 6 large eggs. Reduce cooking time by a couple minutes if using regular size (not large) eggs. Then shock with cold water and peel. Have a pressure cooker? You can also make easy to peel hard cooked eggs in a pressure cooker .
2 Peel the eggs. Using a sharp knife, slice each egg in half, lengthwise. Gently remove the yolk halves and place in a small mixing bowl. Arrange the egg white halves on a serving platter.
3 Using a fork, mash up the yolks and add mustard, mayonnaise, onion, tabasco, and a sprinkling of salt and pepper. Add more mayonnaise as necessary to get to the creamy consistency you want.
4 Pipe through a piping bag (star tip) or simply use a spoon to put the egg yolk mixture into the egg white halves. Sprinkle with paprika. Did you enjoy this recipe? Let us know with a rating and review!