Classic Deviled Eggs
Smooth, creamy filling that everyone will enjoy!
Servings: 24
Ingredients
- a dozen eggs
- 1/3 cup of mayonnaise
- 1 tablespoon of butter, softened
- 1 tablespoon of dijon mustard
- 1 tablespoon of fresh lemon juice
- 1 teaspoon of honey or sugar (optional)
- 1/2 teaspoon of garlic powder
- 1/2 teaspoon of onion powder
- 1/4 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1 teaspoon of paprika (garnish)
- fresh parsley, dill or chives, finely chopped (garnish)
Instructions
- Place a dozen eggs into a large pot and add enough cool water to cover the eggs by about an inch
- Place the pot over medium high heat and bring the water to a rolling boil
- As soon as the water begins to boil, cover the pot and turn off the heat (leave the pot on the burner)
- Set a timer for 10 minutes
- After 10 minutes, drain the eggs and transfer them into an ice bath
- Let them sit in the ice bath for 15 minutes to cool
- While the eggs cool, combine 1/3 cup of mayonnaise, 1 tablespoon of softened butter, 1 tablespoon of dijon mustard, 1 tablespoon of fresh lemon juice or pickle juice, 1 teaspoon of honey (or sugar), 1/2 teaspoon of garlic powder, 1/2 teaspoon of onion powder, 1/4 teaspoon of salt and 1/4 teaspoon of black pepper in a small dish and set aside for now
- Once the eggs have cooled, remove the shells
- Slice the eggs in half length wise (photos above)
- Separate the yolks and whites
- Add the yolks into the bowl with the filling and mix until smooth and fully combined
- Place the whites cut side up on a plate
- Transfer the filling into a piping bag with a large round or star tip (optional)
- Fill each white with filling and garnish with a sprinkling of paprika and some finely chopped herbs
- Serve immediately or store in an airtight container in the refrigerator until ready to serve