Recipe Index

Ingredients

• 6 large eggs
• ¼ cup mayonnaise
• 1 tsp. Dijon mustard
• ⅛ tsp. cayenne
• Kosher salt and freshly ground black pepper
• Paprika or chopped fresh chives for garnish (optional)
• Special equipment: Pastry bag fitted with ½" star tip (optional)

Method

1. Put the 6 large eggs in a 3-quart heavy saucepan, cover them with cold water by about an inch and a half, bring the pan partially covered to a rolling boil, then turn the heat low, cover completely and cook for 30 seconds.
2. Take the pan off the heat and leave the eggs standing in the hot water, covered, for 15 minutes, then lift them into a bowl of ice water for 5 minutes so they cool and stop cooking.
3. Peel the cooled eggs, halve each one lengthwise, and pop the yolks out into a mixing bowl, keeping the whites intact.
4. Mash the yolks thoroughly with a fork, then stir in the mayonnaise, Dijon mustard and cayenne until the filling is smooth, and season it with kosher salt and freshly ground black pepper.
5. Spoon the yolk mixture into a pastry bag fitted with a half-inch star tip, if using one, and pipe it generously back into the hollows of the egg whites, or simply spoon it in.
6. Dust each filled half with paprika or scatter chopped fresh chives over the tops, and serve the deviled eggs chilled or straight away.

Cook: 15 minutes · Total: 40 minutes

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data