Perfect Deviled Egg
The secret to perfect deviled eggs is to not overcook the eggs. Have fun with the garnishes – fresh herbs, chopped tomato and red onion, crumbled bacon, capers, even caviar.
- 6 large eggs
- 2 to 3 tablespoons mayonnaise, or as needed
- 2 tablespoons sweet pickle relish or juice of sweet pickles
- 1 teaspoon Dijon mustard
- Salt and freshly ground black pepper
- Dash cayenne pepper, if desired
- Chopped fresh herbs, paprika, onion, or tomato for garnish
- Place the eggs in a large saucepan and pour in enough cold water to cover them by a couple of inches. Place the pan over medium-high heat and bring to a boil. Cover the pan and remove it from the heat. Let the eggs stand in the hot water for 15 minutes.
- Drain the water from the pan and immediately fill it with cold water. Remove the eggs from the pan and gently tap them on a counter to crack them. Peel the eggs under cool running water, starting at the large end. Slice the eggs in half lengthwise, remove the yolk with a teaspoon, and place them in a small bowl. Set aside the whites.
- Add the mayonnaise, pickle relish or juice, and mustard to the yolks and mix, mashing the yolks with a fork. Season with salt and pepper to taste. Add more mayonnaise or some of the pickle juice if the yolk mixture is too dry.
- Spoon the yolk mixture into the hollows of the egg whites and place them on a serving plate. For a fancier look, spoon the egg yolk mixture into a resealable plastic bag, snip off the corner, and pipe the mixture into the hollows of the egg whites. Sprinkle the tops with chopped herbs or other garnishes.
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