The BEST Deviled Eggs

I got this recipe via my Aunt Kelli, she made these last Easter & I haven’t stopped thinking about them! Delish!!


  • 12 large eggs
  • 1/2 cup mayonnaise
  • 1 tablespoon Dijon mustard
  • 1-2 dashes hot sauce
  • Kosher salt & freshly ground black pepper
  • finely chopped chives to garnish
  • smoked paprika


  • Place eggs in a wide saucepan covered with 1 inch of water & bring to a boil
  • Lower the temperature to medium & let simmer for 10 minutes
  • Transfer all of the eggs to a bowl of ice water & let cool completely, so they’ll be easier to peel
  • Once peeled, slice each egg in half long ways, clean the blade between each slice
  • Remove egg yolks and mash, whisk together with mayo, mustard, hot sauce, salt & pepper to taste
  • Add mixture to a ziploc bag, cut the tip & prepare to pipe the filling
  • Garnish the filled egg whites with paprika & chives
  • Refrigerate for at least 20 minutes prior to serving

& ta-da! you’re all set! Enjoy!

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