Deviled Eggs Version (Print Version)
# Ingredients:
01 -
6 hard-cooked eggs, peeled and sliced in half lengthways
02 -
3 tablespoons of mayo
03 -
1 teaspoon of Dijon mustard
04 -
1/4 teaspoon paprika, plus extra for dusting on top
05 -
Salt and freshly cracked black pepper, adjust to taste
→ Optional Toppings
06 -
Chopped fresh parsley
07 -
Finely diced fresh chives
# Instructions:
01 -
Peel the boiled eggs carefully, then slice each egg in half lengthwise. Take out the yolks gently and place them in a medium-sized bowl. Lay the empty whites out on a platter, ready to be filled.
02 -
Use a fork to mash up the yolks in the bowl until smooth. Stir in the mayo, mustard, paprika, and a pinch of salt and pepper. Keep mixing until the texture is creamy and everything blends together.
03 -
Scoop or pipe the yolk mixture into the hollowed egg whites. Try to spread it evenly across all the halves so each one is well-filled.
04 -
Dust some more paprika over the stuffed eggs or sprinkle on some fresh herbs for a pop of color and flavor. Put them in the fridge to chill until you're ready to serve.
# Notes:
01 -
Eggs that are around a week old are easier to peel. After boiling, cool them quickly in icy water to make it even simpler.
02 -
You can make these in advance! Cover and refrigerate for up to a full day before serving.