Ingredients Jump to Instructions ↓

  1. 4-6 eggs

  2. 3 tablespoons mayonnaise

  3. 1 teaspoon mustard

  4. Pinch of cayenne or couple of dashes of hot sauce

  5. 1 tablespoon finely grated onion

  6. salt and freshly ground black pepper

  7. 2 tablespoons water

  8. paprika, for sprinkling

Instructions Jump to Ingredients ↑

  1. I love deviled eggs and definitely plan on enjoying a few at my family's large Easter celebration this Sunday. However, devouring the delectable eggs isn't as easy as deviling them. Making and assembling a large batch can be stressful — unless you know the best technique. Place eggs in a large saucepan, cover with cold water by 1 inch and bring to a simmer. Cover, remove from the heat and set aside, 8 to 10 minutes. Drain, then peel in a bowl of cold water.

  2. Halve lengthwise and scoop out the yolks.

  3. In a food processor, combine the yolks, mayonnaise, mustard, cayenne or hot sauce, onion salt and pepper. Process until smooth. Add 1-2 tablespoons of water if necessary, to make smooth.

  4. Scoop or pip into the whites. Sprinkle with paprika and enjoy.


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