Ingredients (~18 deviled eggs)
- 10 large eggs, steamed or hard boiled
- 1/3 cup mayonnaise
- 1 1/2 tsp dijon mustard (or more to taste)
- 1 1/2 tsp white wine vinegar
- 1 Tbsp + 1 tsp minced fresh chives, divided (or 2 tsp dried)
- 1/4 tsp cayenne pepper (or to taste)
- Salt and freshly ground black pepper
- 3 slices bacon, cooked and chopped small (optional)
- Paprika for garnish
Prep the Eggs
Peel the eggs and slice them in half lengthwise.
Transfer all the yolks to a small mixing bowl and use a fork to mash them up completely.
The goal is to get them as smooth as possible before adding the wet ingredients.
Make the Filling
Add the mayonnaise, dijon mustard, vinegar, 1 Tbsp of the fresh chives (or 1 1/2 tsp dried), and cayenne pepper to the mashed yolks.
Season with salt and pepper to taste.
Use a spatula to stir the mixture while pressing against the sides and bottom of the bowl to smooth out any remaining lumps.
If the mixture seems too dry – this happens especially with well-chilled yolks – add milk or olive oil, 1 tsp at a time until it’s creamy.
Fill and Garnish the Eggs
Transfer the yolk mixture to a piping bag fitted with a large star tip.
Pipe the mixture into 18 of the egg white halves; save any remaining whites for another use.
Garnish with the chopped bacon if using and the remaining 1 tsp fresh chives (or 1/2 tsp dried).
Sprinkle lightly with paprika and a bit more black pepper.
Serve immediately or refrigerate up to 2 days in an airtight container.
Deviled Eggs
Ingredients
Ingredients (~18 deviled eggs)
- 10 large eggs, steamed or hard boiled
- 1/3 cup mayonnaise
- 1 1/2 tsp dijon mustard, or more to taste
- 1 1/2 tsp white wine vinegar
- 1 Tbsp + 1 tsp minced fresh chives, or 2 tsp dried, divided
- 1/4 tsp cayenne pepper, or to taste
- Salt and freshly ground black pepper
- 3 slices bacon, optional, cooked and chopped small
- Paprika for garnish
Instructions
- Steam or hard boil eggs, then peel and slice in half lengthwise.
- Remove yolks and mash completely in a mixing bowl.
- Add mayonnaise, mustard, vinegar, chives, cayenne, salt, and pepper to yolks.
- Mix until smooth, adding milk or olive oil if too dry.
- Transfer mixture to piping bag with star tip.
- Pipe filling into egg white halves.
- Top with chopped bacon, remaining chives, paprika, and black pepper.
- Serve immediately or refrigerate up to 2 days.