It’s the second time I’ve made these deviled eggs in less than two weeks. We love them and they make not only great appetizers but I dared serve them as amuse bouche* fingerfood! It’s a standard recipe. You’ll find it all over the place on the web but I got the quantities for this particular one from Simply Recipes. I used less tabasco and yellow mustard. Don’t forget to wash the eggs with plenty of cold water right after they are done so they will peel nicely.
- 12 eggs eggs
- 2 teaspoons mustard
- 1/3 cup mayonnaise
- 1 tablespoon spring onions, minced
- 1/8 teaspoon tabasco or a tiny pinch of cayenne
- Salt and pepper
How to make: Boil the eggs. Here’s my favorite method. Use eggs that are at room temperature. Arrange them at the bottom of a pan. You can, optionally, line the bottom of the pan with a towel. Add enough water to completely cover them. Bring the water to a gentle boil and boil for 1-2 minutes. Turn off the heat and keep them covered for 12-14 minutes. Then rinse them well with cold water until they feel cold to the touch.
Peel the eggs. Carefully, cut them in half. I keep a cup with hot water next to me and use it to dip the knife if it has stuck pieces of yolk. Gently remove the yolks and put them in a bowl. Use a fork to mash them well. Combine the yolks with the rest of the ingredients except for the paprika. Fill the egg-halves with a generous teaspoon of the mixture. Sprinkle with paprika and serve.
*Amuse bouche is a French term that literally means “mouth amuser”. I serve it before we sit at the table while waiting for all the guests to arrive. It should be small enough to be eaten in one or two bites.