It’s true, we’re very egg-cited (no?) for spring—the warm weather calls for all the outdoor plans and gatherings with friends and family. If you’re in need of an additional appetizer to bring along to one of those said hangs (or, Easter brunch), deviled eggs are the way to go.
Here we show off three of our favorite versions that are sure to please the whole room—from classic chives to beautiful bacon to swanky salmon roe.
What you’ll need
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
Boil Eggs: Bring a pot of water to boil over high heat + follow along with our how-to video for hard boiled eggs.
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.
Assemble Deviled Eggs: Transfer filling to a pastry bag or resealable plastic bag with the tip cut off. Carefully pipe back into egg whites, dividing evenly.
Add Toppings: Sprinkle chives, cooked bacon pieces, or salmon roe. Maybe all three. No one is stopping you!
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