The arrival of spring means warmer temps and Sunday brunches galore, making deviled eggs a classic go-to for your upcoming gathering. Served as hors d’oeuvres, a side, or an appetizer, this dish has roots dating back to ancient Rome when the term “deviled” referred broadly to foods with zesty flavors. Hard-boiled eggs are peeled, halved, and hollowed. The yolks are mashed until smooth, then seasoned and finally piped back into the egg whites.
Here’s a simple equation to help you whip up some crowd-pleasing deviled eggs for your next springtime soirée. Make these your own by adding any garnishes your heart desires. (We’re partial to bacon.)
EGGS + MAYO + MUSTARD = DEVILED EGG JOY
6 large eggs
¼ cup mayonnaise
1 teaspoon Dijon mustard
a dash cayenne pepper
medium pot with lid
pastry bag or large resealable plastic bag
Yields 6 servings
Cook Eggs: Place 6 eggs in a medium pot and cover with water by about 1½ inches. Bring to a boil over high heat, then reduce heat to low. Cover and cook for about 30 seconds. Remove pot from heat and set aside, still covered, to finish cooking, about 15 minutes.
Make Filling: Peel eggs and using a spoon, carefully scoop out yolks and transfer to a large bowl. Add mayonnaise, mustard, and as much cayenne pepper as desired. Using a fork, mash until smooth. Taste and season with salt and black pepper as needed.
Personalize Deviled Eggs: If desired, garnish with paprika, chives, or bacon—the sky’s the limit. That’s all, yolks!