Easy Deviled Eggs
An Easter and Spring time classic.
Servings: 12 eggs
Calories: 115kcal
Cost: $15
Equipment
- medium pot
- knife
- small bowl
- slotted spoon
Ingredients
- 10-12 eggs
- ΒΌ cup mayonnaise
- 2 tbsp dijon mustard
- juice form half a lemon
- heavy pinch of salt
- heavy pinch of paprika
- chopped dill for serving
Instructions
- Fill a medium pot with a few inches of water, just enough to cover the eggs once placed in the pot. Place the pot on high heat and bring the water to a boil. Once boiling, only let the water boil for 1 full minute, and then remove the pot from the heat. Covered, let the pot sit for 12 minutes, and then carefully remove all the eggs with a slotted spoon. Place the eggs into an ice bath or a cold bowl of water.
- While they cool, make the mixture. Stir together the dijon mustard, mayonnaise, paprika, lemon juice and salt in a bowl.
- Peel the egg shells off all of the eggs, and then cut each egg in half. Carefully remove the yellow parts, either with a spoon or with your fingers. Place the yellows into the mayo mixture, and mash it all together with a fork or spoon.
- Fill all the empty egg white halves with a large spoonful of the yellow mixture, careful to not let them spill over. Garnish with a dusting of paprika and chopped dill.