Deviled Eggs

This classic deviled egg recipe is perfect for any occasion, from cocktail parties to holiday gatherings. The key to its simplicity is using high-quality ingredients, especially paprika, which enhances the flavor. Grocery store eggs are easier to peel than fresh ones, and boiling them gently before cooling in ice water ensures perfect results. For extra flair, garnish with items like bacon, herbs, or trout roe, or add heat with hot sauce or tang with pickles.

Total Time: 40 minutes
Yield: Makes 12

Ingredients:

• 6 large eggs
• ¼ cup mayonnaise
• 1 tsp Dijon mustard
• ⅛ tsp cayenne pepper
• Kosher salt and freshly ground black pepper
• Optional: Paprika or chopped fresh chives for garnish
• Optional equipment: Pastry bag with ½" star tip

Instructions:

1. In a 3-quart saucepan, place the eggs and cover them with cold water, about 1½ inches above the eggs. Bring the water to a rolling boil with the lid partially on. Once boiling, lower the heat and cook the eggs for 30 seconds with the lid fully on. Remove from heat and let them sit, still covered, for 15 minutes. Then, transfer the eggs to a bowl filled with ice and cold water to cool for 5 minutes.

2. Peel the eggs and slice them lengthwise. Gently take out the yolks and mash them in a bowl using a fork. Add the mayonnaise, Dijon mustard, and cayenne pepper, mixing until smooth. Season with kosher salt and black pepper to taste.

3. Using a piping bag, fill the hollow egg whites with the yolk mixture. If desired, garnish with paprika or chopped chives.

Make-Ahead Tip: You can prepare deviled eggs up to 12 hours in advance. Keep them covered in the fridge until serving.