Classic Deviled Eggs

Name: Classic Deviled Eggs
Yield: makes 24 pieces
Ingredients: 1 dozen large eggs; 1/4 cup Best Mayonnaise (page 246) or quality store-bought mayo; 1 tablespoon Dijon mustard; Juice of 1/2 lemon; 2 dashes Habañero Hot Sauce (page 244) or store-bought hot sauce, or more to taste; 1 teaspoon sweet smoked paprika; 1/2 teaspoon kosher salt; 1/4 teaspoon freshly ground black pepper; 1/4 bunch fresh chives, minced

December 9, 2011

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Photo by Chelsea Kyle

Deviled eggs are a classic that doesn’t need to be reinvented with all sorts of fancy ingredients. When it comes to making hard-boiled eggs, the biggest problem is easily overcooking them, which produces a nasty green ring around the yolk and a rubbery texture. The explanation for boiling eggs may seem like overkill, but trust me, you will have total success for the rest of your life.

Recipe notes

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