Classic deviled eggs are a true crowd-pleaser, which is why this appetizer is a favorite to serve at everything from Easter brunch and holiday feasts to summer cookouts. The yolk of the egg is combined with mayonnaise, Dijon mustard, a touch of white-wine vinegar, and a dash of salt and pepper. Whether you pipe the filling with a star tip or simply spoon the yolk mixture back into the egg white halves is up to you.
Ingredients
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8 large eggs
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⅓ cup mayonnaise
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1 tablespoon Dijon mustard
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1 teaspoon white-wine vinegar
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Coarse salt and freshly ground pepper
Directions
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In a medium saucepan, cover eggs with 1 inch of water. Bring to a boil; remove from heat. Cover and let stand 12 minutes. Drain eggs; run under cold water until cool enough to handle.
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Peel and halve eggs lengthwise; remove yolks and transfer to a bowl. Mash with a fork; mix in mayonnaise, mustard, and vinegar. Press through a sieve to make smooth. Season with salt and pepper.
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Using a pastry bag fitted with desired tip (we used plain and star tips), pipe yolk mixture into whites. Serve immediately, or chill up to 2 hours.
Bryan Gardner
Cook's Notes
Instead of piping the filling with a pastry bag and tip, you can use a resealable plastic bag with a corner snipped off. Or simply spoon it into the egg whites.