Seriously Good Deviled Eggs
12 extra-large hard-boiled eggs, cooled
1/3 to 1/2 cup real mayonnaise
1 to 2 teaspoons Dijon mustard
Salt and pepper
Fresh snipped chives (optional)
Cut eggs in half lengthwise. Scoop yolks out of egg halves. Mash egg yolks in a bowl. Add 1/3 cup mayo and mustard. Use a mixer and beat until smooth. If mixture is too dry, add a little more mayo until creamy. Season to taste with salt and pepper. Spoon or use a piping bag to fill each egg white. Sprinkle each top with chives. Makes 24 deviled eggs.
You can sprinkle with paprika You can easily double or triple this recipe. Make plenty! These are always a hit!
Want to make perfect hard-boiled eggs: Here’s my secret.