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Classic Deviled Eggs

Classic Deviled Eggs
PREP TIME
2 min
COOK TIME
8 min
YIELDS
6 servings

This is a classic recipe with a little twist that everyone will love.

Why I love this recipe

This is a great recipe to make with your kids or for those unexpected guest that show up!

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Ingredients

½
dozen large eggs
2
heaping Tbsp good mayonnaise
1
heaping Tbsp Dijon mustard
1
splash white vinegar
½
Tbsp chopped tarragon
Salt and freshly ground black pepper, to taste
Cayenne pepper
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Directions

Notes

If you aren't a fan of tarragon, feel free to use any other leafy herb or feel free to omit all together.

Step 1

Place your eggs in a large pot and fill with cold water until the eggs are completely covered. Place on high heat until the water comes to a boil; once the water has boiled turn off the heat and let the eggs sit in the boiled water for 7-8 mins.

Step 2

Test the eggs to ensure they are hard boiled by removing one and spinning it on it’s side. If it spins without wobbling then it’s fully cooked. If it wobbles a lot, place back in the pot for a couple more minutes.

Step 3

Peel shells off cooled hard boiled eggs; slice lengthwise.

Step 4

Using a small spoon remove the yolks from the whites into a small bowl.

Step 5

Mix all ingredients (except cayenne) together in a bowl until smooth. If you find the mixture a bit dry, add more mayonnaise.

Step 6

Spoon mixture into a ziptop bag; seal the bag and cut a small slit in one of the corners.

Step 7

Squeeze mixture into each egg white halve.

Step 8

Sprinkle with cayenne pepper and enjoy.

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My rating for Classic Deviled Eggs
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