Description
Classic and creamy deviled eggs made with hardboiled eggs, mayonnaise, Dijon mustard, and seasoned with salt and pepper, then garnished with fresh chives for a delightful appetizer or snack.
Ingredients
Scale
Eggs
- 6 large hardboiled eggs
Filling
- 2 tbsp real mayonnaise
- 2 tsp Dijon mustard
- Salt and pepper, to taste
Garnish
- Chives, finely chopped
Instructions
- Prepare the Eggs: Cut the hardboiled eggs in half lengthwise using a sharp knife. Carefully scoop out the yolks from each half with a small spoon and transfer them into a mixing bowl. Place the egg whites on a serving platter and set aside.
- Make the Filling: Mash the egg yolks thoroughly with mayonnaise, Dijon mustard, salt, and pepper until the mixture is smooth and creamy. Adjust seasoning to taste.
- Fill the Egg Whites: Transfer the yolk mixture into a pastry bag fitted with a Wilton 4B tip or any piping bag with a star tip. Pipe the yolk mixture evenly into the hollow of each egg white half.
- Garnish and Serve: Sprinkle finely chopped chives over the filled eggs for a fresh, mild onion flavor and an attractive finish. Serve immediately or refrigerate until ready to enjoy.
Notes
- Using a piping bag with a star tip creates a professional, decorative look.
- Hardboil eggs in advance and keep them chilled for best texture.
- Adjust Dijon mustard quantity based on your preference for tanginess.
- Deviled eggs can be stored covered in the refrigerator for up to 2 days.
- For a different flavor twist, try adding paprika or a dash of hot sauce.
