Ingredients
Equipment
Method
Directions
- Start by placing your dozen large eggs in a pot and covering them with cold water, ensuring there's an inch of water above the eggs. Bring the water to a rolling boil over medium-high heat. Once boiling, cover the pot, remove it from the heat, and let it sit for 12-15 minutes.
- After the time is up, carefully transfer the eggs to an ice bath. This will stop the cooking process and make peeling easier. Let them cool for about 5-10 minutes.
- Once cooled, gently tap the eggs on a hard surface and peel away the shells. Rinse under cold water if needed to remove any bits of shell.
- Slice the peeled eggs in half lengthwise. Gently scoop out the yolks and place them in a mixing bowl. Set the egg whites aside on a serving platter.
- To the egg yolks, add the mayonnaise, Dijon mustard, salt, and hot sauce. Use a fork or potato masher to thoroughly combine the mixture until it's smooth and creamy.
- You can use a spoon to fill each egg white half with the yolk mixture, or for a fancier presentation, transfer the mixture to a piping bag and pipe it into each half.
- Sprinkle the filled deviled eggs with smoked paprika for an added touch of flavor and color. Serve immediately or refrigerate until ready to serve.
Notes
- You can prepare the eggs a day ahead and store them in the fridge.
- Don’t overcook the eggs to avoid a greenish hue around the yolk.
- Adjust seasoning to taste for the best flavor.