Deviled Eggs (video)
- 12
SERVES
Submitted by Heather Bilyeu
Ingredients
- 6 eggs
- 2 Tbsp mayo
- 3 Tbsp cream
- 2 tsp Dijon mustard
- ¼ tsp white pepper
- ¼ tsp salt
- Paprika and chives for topping
Directions
Cover eggs with water in large pot and place on high heat. When water boils, start a timer for 10 minutes. When the time is up, remove from heat and pour out water. Refill pot with cold water and ice. Leave eggs to cool for 20 minutes. When eggs are cool, gently crack the shells and peel each egg, then slice down the middle lengthwise. Place yolks in bowl and set whites aside. To make filling, use a hand mixer to mash yolks until mostly smooth, with no lumps remaining. Add remaining ingredients and mix until smooth and creamy. To assemble, spoon filling into piping bag. Fill each egg white with a generous amount of yolk filling. Garnish tops with paprika and freshly chopped chives. Yields 12.
