The filling for these simple classic deviled eggs is the perfect combination of mayonnaise, seasoned salt, and a little mustard. Use a Creole seasoning blend in place of the seasoned salt, if desired.
Prep Time: 15 minutes
Cook Time: 17 minutes
Total Time: 32 minutes
Yield: Makes 6 Servings
- 6 large eggs
- 3 to 4 tablespoons mayonnaise
- 1/2 teaspoon prepared mustard
- 1/4 teaspoon salt or seasoned salt blend
- 2 teaspoons finely chopped fresh parsley or chives, optional
- freshly ground black pepper, to taste
- paprika, for garnish
Put the eggs in a medium saucepan and cover with water to about an inch above the eggs.
Cover the saucepan and bring to a full boil over high heat. Leaving the cover on the pan, remove from the heat and let stand for 17 minutes.
Pour off the hot water and cover with ice cold water. When the eggs are cold, peel under running water. See some tips for peeling hard-cooked eggs below.
Slice the eggs in half lengthwise and set on a platter or egg plate. Scoop the yolks into a medium bowl.
Tip: To keep them from wobbling, cut a thin, small slice off the bottoms of the egg white halves.
Mash the yolks with a fork, then add the mayonnaise, mustard, and salt, seasoned salt, or Creole seasoning. Add chopped fresh chives or parsley, if desired. Taste and add freshly ground black pepper, as needed. If using salt free seasoning, taste and add salt, as needed. Using a small spoon or cookie scoop, fill the egg white halves with the yolk mixture.
Sprinkle the eggs lightly with paprika before serving.
Makes 6 servings of 2 halves each.
Tips for Peeling Hard-Cooked Eggs
- For easier peeling, use eggs which aren't very fresh. Eggs nearer the expiration date will peel more cleanly.
- Let the eggs stand in the ice water until thoroughly cooled.
- Crack the ends of the shell, then gently roll the egg on the counter to crack all over.
- Start the peeling at the wide end of the egg where there is a bit of air under the shell.
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