Deviled Eggs

Deviled Eggs

An old-school nibble that never goes out of style and is easy to update.
TIME 15 minutes with precooked eggs
MAKES 4 servings
4 hard-boiled eggs
Salt
2 tablespoons mayonnaise
1 teaspoon Dijon-style mustard, or more to taste
¼ teaspoon cayenne, or more to taste
1 teaspoon paprika or chopped fresh parsley leaves for garnish


Method
1 When you’re ready to make the deviled eggs, crack the shells gently on all sides and peel; cut the eggs in half lengthwise and carefully remove the yolks.

2 Combine the yolks with a sprinkle of salt, the mayonnaise, mustard, and cayenne in a small bowl and mash the mixture with a fork until smooth. Taste and adjust the seasoning, adding more mustard and cayenne if you like.

3 Carefully spoon the filling back into the whites. Sprinkle the tops with paprika and serve or cover tightly with plastic wrap and refrigerate for up to a day. (They’re best when not too cold, so remove them from the fridge about 15 minutes before serving.)

Variations
  • For a lighter, tangier version of Deviled Eggs, use yogurt instead of mayonnaise (half of each is good too).
  • Herbed Deviled Eggs: In Step 2, add 2 tablespoons chopped fresh chives and 1 teaspoon chopped fresh tarragon leaves.
  • Curried Deviled Eggs: In Step 2, use yogurt instead of the mayonnaise if you like and 1 teaspoon curry powder instead of the mustard. Add 1 tablespoon chopped pistachios or cashews. Garnish with chopped fresh cilantro leaves.
  • Crabby Deviled Eggs: In Step 2, add ½ cup lump crabmeat. (You’ll have lots of filling, so pile it high.) Tangy Deviled Eggs: In Step 2, add 2 tablespoons chopped capers or pickles.

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