Deviled Eggs

Heather Jones

When I really want a deviled egg, this is what I want.

This is a very basic recipe, adding only a little mustard and chopped pickles to the basic "eggs, mayo, salt, pepper" that most recipes include, but it's classic for a reason! You can add so many other things, in the filling or on top, to suit your own tastes. If you're curious about a specific ingredient, you can always just add it to the top of one to try it out. That works for both seasonings (sprinkle one with curry powder instead of paprika if you think you'd like that) and crunchy bits (love raw onion? add a little to the top of one and try it!) Then, if you hate it, you haven't ruined the whole batch.

I do recommend holding back a little on the mayo at first, like I did in the video. The amount you need really depends on the size of the yolks, how long they've been cooked, and probably a host of other factors. You can always add more, but you can't take it away.

You can boil the eggs however you want. I tweaked the recipe from Serious Eats after the last time I tried it, boiling for about two minutes before simmering for 12, and they turned out perfectly for me this time. https://www.seriouseats.com/perfect-boiled-eggs-recipe

Deviled Eggs

* 6 eggs, hard boiled, cooled and peeled

* 1/4 cup mayonnaise (preferably Duke's)

* 1/2 tsp yellow mustard

* 1 tbsp chopped sweet pickles

* salt and pepper to taste

* paprika for garnish

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