See my updated version HERE!!
Deviled eggs… easy, simple, and the perfect finger-food for any gathering. Of course they’re made during Easter a lot to stick with the whole egg theme, but there’s no reason they can’t be had other times of the year. I hadn’t made, or eaten any really, for a really long time. I kinda forgot how much I liked them I guess. But yumm, I’m back on the deviled egg wagon. Plus, there are sooo many ways to make them- spicy, smoky, sweet, salty… choose your fixings and dig in. I went the smoky route with these… I’m kind of obsessed with smoked paprika. It adds a nice little kick to these super simple and easy eggs.
1/4 cup mayo
1/2 tbsp yellow mustard
salt and pepper, to taste
dried dill, smoked paprika, and fresh chives for garnish
In a large pot, hard boil the eggs
(place them in a large pot of water, turn heat to high and boil,
and then turn heat to low and let cook about 10 minutes)
Rinse eggs under cold water
Peel shells off, making sure to not break the egg
Cut eggs in half
Remove the yolks and place in a large bowl
They should pretty much just fall out with a little nudge
In the bowl, mix together the cooked yolks, mayonnaise, and mustard until smooth
Sprinkle in salt and pepper, to taste
Place yolk filling in a zip lock bag and snip off the end of one corner with scissors
This will allow you to squeeze the filling into each egg easily and with making a mess
Evenly fill each egg
The filling should make just enough for all egg halves
Cut chives into little piece, about 1/4 to 1/2 inch each
Sprinkle each egg half lightly with dried dill and smoked paprika
Top with chives and done!!
Good luck not eating them all while making… I couldn’t help myself 😉