Classic Deviled Eggs 蘸芥末蛋

Deviled eggs are one of the great choices for family or friends get-together as appetizer or finger food. This classic deviled eggs recipe is easy and quick to make, yet taste really good.

Ingredients:

• 4 Large eggs (you may reduce or add the number of eggs, just remember to adjust other ingredients used)
• 1.5 - 2 Tbsp mayonnaise 
• 1-1.5 tsp Yellow mustard
• Salt and Pepper, to taste
• Paprika, for garnish (optional)

You may also need a piping bag with a decoration tip (you may use any plastic bag)

Method:

• Cook hard-boiled eggs. You may refer to my previous posting on No Crack, Easy Peel Hard-Boiled Fresh Egg: Steam Them, Not Boil.

• Cut eggs in half lengthwise.

• Remove the yolks and mashed with a fork until they are completely crumbled.

• Add mayonnaise, mustard, salt and pepper. Mix and mash the filling until a smooth paste is formed. 

Note: If the filling feel too stiff, add more mayonnaise.

• Transfer the yolk mixture into a plastic bag or piping bag with a spoon or spatula. 

• Pipe the filling into the cup of each egg whites.

Note: Alternatively you may also scoop the filling into the egg whites with a spoon.

• Sprinkle a pinch of paprika over the top of each egg before serving.

Note: You may also garnish the deviled eggs with some fresh herb.

• Cover and chill for at least one hour before serving. 

HAPPY BAKING AND COOKING!