- 1 dozen eggs
- 2 teaspoons dijon mustard
- 1/3 cup mayonnaise
- 1 Tbsp minced onion or shallot
- 1/4 teaspoon tabasco
- Salt and pepper
1 First hard boil the eggs. Fill up a large saucepan half-way with
water and gently add the eggs. Cover the eggs with at least an inch of
water. Add a teaspoon of vinegar to the water (this will help contain
egg whites from leaking out if any of the shells crack while cooking).
Add a pinch of salt to the water. Bring the water to a boil. Cover,
and remove from heat. Let sit covered for 12-15 minutes. Drain hot
water from pan and run cold water over the eggs. (At this point if you
crack the egg shells while the eggs are cooling, it will make it easier
to peel the shells.) Let sit in the cool water a few minutes, changing
the water if necessary to keep it cool.
2 Peel the eggs. Using a sharp knife, slice each egg in half,
lengthwise. Gently remove the yolk halves and place in a small mixing
bowl. Arrange the egg white halves on a serving platter.
3 Using a fork, mash up the yolks and add mustard, mayonnaise,
onion, tabasco, and a sprinkling of salt and pepper. Spoon egg yolk
mixture into the egg white halves. Sprinkle with paprika.
Makes 2 dozen deviled eggs.