Ingredients (~18 egg halves)
- 9 large eggs
- 3 Tbsp mayonnaise
- 3 Tbsp sour cream
- 2 tsp Dijon mustard (I use Maille or Fallot)
- a few dashes of hot sauce (optional)
- kosher salt and freshly-ground black pepper
- paprika and/or chopped herbs like dill or chives for garnish
Hard Boil the Eggs
Place eggs in a heavy-bottomed pot and cover with cool water by 1 to 2 inches.
Vent the lid and bring just to a boil. Once boiling, cover the pot completely, lower the heat, and simmer for 30 seconds.
Remove from heat and let stand, covered, for 12 minutes.
Transfer eggs to a bowl of ice water and let stand for 10 minutes before peeling under cold running water.
The ice water stops the cooking and makes peeling way easier.
Separate the Yolks and Make the Filling
Slice eggs in half lengthwise. Gently separate the egg yolks from the whites and place the yolks in a bowl.
Use a small whisk to mash the egg yolks with mayonnaise, sour cream, and Dijon mustard until smooth.
For a really smooth and creamy filling, use a hand mixer – this is my preferred method as it gets rid of any lumps.
Season to taste with hot sauce if using, salt, and pepper. Start with just a pinch of salt and adjust from there.
Fill the Egg Whites and Garnish
Using a spoon, pastry bag fitted with a star or plain tip, or a zip-top plastic bag with one bottom corner snipped off, fill each egg white with some of the yolk mixture.
The plastic bag method works great if you don’t have a pastry bag.
Sprinkle each egg with a pinch of paprika and/or chopped fresh herbs.
Classic Deviled Eggs
Ingredients
Ingredients (~18 egg halves)
- 9 large eggs
- 3 Tbsp mayonnaise
- 3 Tbsp sour cream
- 2 tsp Dijon mustard I use Maille or Fallot
- a few dashes of hot sauce optional
- kosher salt and freshly-ground black pepper
- paprika and/or chopped herbs like dill or chives for garnish
Instructions
- Place eggs in pot and cover with cool water by 1-2 inches.
- Bring to boil with vented lid, then cover completely, lower heat, and simmer 30 seconds.
- Remove from heat and let stand covered for 12 minutes.
- Transfer eggs to ice water bath for 10 minutes, then peel under cold running water.
- Slice eggs in half lengthwise and separate yolks into a bowl.
- Mash yolks with mayonnaise, sour cream, and Dijon mustard until smooth.
- Season with hot sauce if desired, salt, and pepper to taste.
- Fill egg whites with yolk mixture using a spoon or piping bag.
- Garnish with paprika and chopped herbs.
