Deviled Eggs

Ingredients

• 12large eggs
• ¼ cupmayo
• 1 Tablespoonbutter softened to room temperature
• 2 teaspoonsyellow mustard
• 2 teaspoonsdijon mustard
• 2 teaspoonssweet pickle juice
• 1 teaspoonsugar
• ⅛ teaspoonsalt
• ⅛ teaspoonpepper
• dash Tabasco sauce optional
• paprika for sprinkling

Nutrition / serving

No nutrition data for this recipe — tap Nutrition in Ask Chef AI above for an estimate.

Method

1. 1

   Place the eggs in a single layer in a saucepan and cover with cold water by about an inch. Bring to a boil over high heat, then cover, remove from the heat, and let sit for 12 minutes.

   ⏱Start 12:00
2. 2

   Drain the eggs and immediately transfer them to a bowl of ice water to stop the cooking; let them cool completely, about 10 minutes.

   ⏱Start 10:00
3. 3

   Peel the cooled eggs and slice each one in half lengthwise. Gently pop the yolks out into a mixing bowl and arrange the whites, cut-side up, on a platter.

4. 4

   Mash the yolks with a fork until fine and crumbly, then add the mayo, softened butter, yellow mustard, dijon mustard, sweet pickle juice, sugar, salt, pepper, and Tabasco if using.

5. 5

   Mix until completely smooth and creamy with no lumps of yolk remaining; taste and adjust seasoning or pickle juice for tang as needed.

6. 6

   Spoon the filling into a piping bag (or a zip-top bag with the corner snipped off) and pipe generous swirls into each egg white half.

7. 7

   Dust the tops lightly with paprika and refrigerate for at least 15-20 minutes before serving to let the flavors set.

   ⏱Start 15:00