Description
A Classic Deviled Eggs recipe and a few other tips for your most awesome deviled eggs! See related blog post for 12 different ways to garnish the eggs!
From Brenda Score of A Farmgirl’s Dabbles.
Ingredients
- 12 Large Eggs, Hard-boiled And Peeled (See Note)
- ½ cups Mayonnaise
- 2 Tablespoons Prepared Yellow Mustard
- ¼ teaspoons Kosher Salt
Preparation
Slice eggs in half lengthwise. Pop out yolks and place them in a medium-sized mixing bowl. Mash yolks with a fork and then add mayonnaise, mustard, and salt. Mix until smooth. To achieve maximum smoothness, blitz the yolk mixture a few times with an immersion blender. If you are planning to use a pastry bag and piping tip to add the yolk mixture to the egg whites, it helps to get the yolk mixture nice and smooth.
Divide the yolk mixture evenly between the egg white halves. Garnish as desired. Serve immediately or refrigerate until ready to serve.
Note: See the Food & Friends section of The Pioneer Woman for a method for hard-boiling eggs that yields the best results!
