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Deviled eggs make the perfect appetizer for any party. Easy to make too.
- 12 jumbo hard cooked eggs
- 1/2 cup mayonnaise
- 1 tbs spicy brown mustard
- 1 tbs dijon mustard
- 2 tbs finely chopped chives
- 4 slices crisp-cooked bacon finely diced (optional)
- 1 tsp salt optional
- 1/4 tsp black pepper
- 1 pinch red pepper flakes more if you like heat, but optional if you don’t
Remove the shells of the eggs carefully. Cut each egg in half.
Carefully scoop out the yolks into a small bowl. A melon baller is good for this, but I find running my finger lightly around the yolk works very well too.
Mix in the remaining ingredients and fill the eggs with about 2 tablespoons of filling—this is approximate. The filling shouldn’t be skimpy!
To fill the centers cleanly, use a pastry bag with a very large (#26 I think) star tip.
If you don’t have tips or pastry bags, place the filling in a zipper freezer bag and cut off a corner (about 1/4-inch opening) and squeeze the yolk mixture into the white portion.
If none are ruined, this will give you 24 deviled eggs.
Serving: 1piece | Calories: 78kcal | Carbohydrates: 1g | Protein: 4g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 97mg | Sodium: 195mg | Potassium: 38mg | Fiber: 1g | Sugar: 1g | Vitamin A: 145IU | Vitamin C: 0.2mg | Calcium: 13mg | Iron: 0.3mg