Deviled Eggs
These classic deviled eggs – known in the South as dressed eggs – feature a creamy, tangy filling made with mayonnaise, mustard and a touch of heat. Simple and always a crowd favourite, they’re perfect for holidays, potlucks and easy entertaining.
Ingredients
- 12 eggs
- ⅓ cup mayonnaise
- 1 tsp Dijon mustard
- 3 drops Tabasco sauce
- ¼ tsp salt
- Fresh chives for garnish
- Paprika for garnish
Instructions
- Place the eggs in a large saucepan and add just enough water to cover them. Bring to a boil over medium-high heat. Put the lid on the saucepan, reduce the temperature to low, and simmer for 5 minutes. Remove the saucepan from the heat and move eggs to a colander in the sink. Run cold water over the eggs until they’re cool enough to handle. Crack the shells by tapping the eggs together gently, then peel and discard the shells.
- Cut each egg in half lengthwise. Carefully remove the yolks and place them in a small bowl. Using a fork, mash the yolks. Add the mayonnaise, mustard, Tabasco, and salt and blend with the fork until smooth. Place the egg whites on a platter or an egg plate and use two small spoons (one to scoop and one to fill) to fill each egg white half with the yolk mixture.
- Using small kitchen scissors, cut the chives into small pieces to garnish. Sprinkle with paprika before serving.
Notes
You can “dress” your dressed eggs pretty much any way you like.
- If you like things a little sweet, finely mince a tablespoon of sweet pickles and add them to the yolk mixture.
- If you like things savoury, add a tablespoon of minced olives to the mixture.