Ingredients (~18 servings)
- 18 large eggs
- 1/2 cup mayonnaise
- 2 tsp Dijon mustard
- 1/4 tsp onion powder
- 1/4 tsp salt (more to taste)
- 1/4 tsp ground black pepper
- Paprika for sprinkling
Get Your Eggs Boiled and Peeled
Bring a very large pot of water to a boil over high heat.
Use a large spoon to carefully place each egg in the boiling water. There should be enough water to cover the eggs; add more boiling water if necessary.
Boil for exactly 10 minutes. Meanwhile, prepare an ice bath by combining ice cubes and water in a large bowl.
Drain the water, then run cold tap water over the eggs.
Transfer the cooked eggs to the ice bath and allow them to rest for ~3-4 minutes.
The best method for peeling is to hit each egg all over the surface with the back of a spoon, creating a cracked appearance. Then use your finger to remove a small piece of shell and membrane.
Carefully wedge a small spoon under the shell and membrane, and rotate it around the egg to remove the shell. Rinse any excess shell off, then shake dry and set aside.
Make the Filling
Once all eggs are peeled, use a very sharp knife to slice each in half.
Carefully remove the cooked yolk from each egg, placing it in a medium-sized bowl.
Place all the egg white halves on a platter or in a muffin tin to keep them from rolling around.
Mash the bowl of cooked yolks with a fork. If you want it really smooth, use a food processor.
Add the mayonnaise, Dijon mustard, onion powder, salt, and pepper to the mashed yolks and mix well. Taste and adjust seasonings – you might want more salt depending on your preference.
Fill and Finish the Eggs
Transfer the filling mixture to a piping bag fitted with a large piping tip, or use a freezer bag with the corner cut off.
Add ~2-3 tsp of filling into each egg white half.
Sprinkle the filled eggs with paprika, or garnish with chives, parsley, or crumbled bacon if you want to get fancy.
Deviled Eggs
Ingredients
Ingredients (~18 servings)
- 18 large eggs
- 1/2 cup mayonnaise
- 2 tsp Dijon mustard
- 1/4 tsp onion powder
- 1/4 tsp salt more to taste
- 1/4 tsp ground black pepper
- Paprika for sprinkling
Instructions
- Bring a large pot of water to boil over high heat.
- Carefully place eggs in boiling water and boil for exactly 10 minutes.
- Meanwhile, prepare an ice bath with ice cubes and water in a large bowl.
- Drain eggs, run cold water over them, then transfer to ice bath for 3-4 minutes.
- Tap each egg all over with the back of a spoon to crack the shell.
- Remove a small piece of shell and membrane, then wedge a small spoon under the shell and rotate around the egg to peel.
- Rinse and shake dry.
- Slice each egg in half and remove yolks to a medium bowl.
- Place egg white halves on a platter or in a muffin tin.
- Mash yolks with a fork until smooth.
- Add mayonnaise, Dijon mustard, onion powder, salt, and pepper to yolks and mix well.
- Taste and adjust seasonings as needed.
- Transfer filling to a piping bag or freezer bag with corner cut off.
- Pipe 2-3 teaspoons of filling into each egg white half.
- Sprinkle with paprika before serving.
