Katie's Deviled Eggs

Total Time:
15 min
Prep:
5 min
Cook:
10 min

Yield:
6 servings
Level:
Intermediate

Ingredients
  • 12 large eggs
  • 1 cup mayonnaise
  • 1 tablespoon yellow mustard
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • Sweet paprika, for garnish
Directions
  • Fill a large saucepan with water and bring to a boil. With a ladle, slowly lower the eggs into the water, one by one. Reduce the heat to a low boil and cook for 10 minutes. Drain. When the eggs are cool enough to handle, remove the shells.

  • Slice each egg in half lengthwise. Remove the yolks and place them in a food processor. Arrange the whites cut-side up on a serving platter. To the food processor, add the mayo, mustard, salt and pepper. Process until well blended and smooth, then transfer to a resealable plastic bag. With scissors, snip off a bottom corner from the bag. Using the bag like a pastry bag, pipe the yolk mixture into the egg whites. Sprinkle with paprika. Cover loosely and chill until ready to serve.


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    This recipe is featured in:

    Thanksgiving Entertaining