Who needs a fussy deviled egg recipe when there's a mountain of hard-boiled eggs to get through? Devouring the eggs can be as simple as deviling them with this four ingredient recipe. The version calls for honey Dijon mustard, which gives the egg filling a sweet touch and cayenne pepper for an unexpected, spicy kick.
This recipe can be easily multiplied for sit-down meals. Calculate one egg, or two deviled egg halves, for each person. A potato masher works better than a fork for large quantities.
For a mild and not spicy version, use paprika instead of cayenne.
- 3 eggs, hard-boiled
- 1 tablespoon mayonnaise
- 1 tablespoon honey Dijon mustard
- Salt, to taste
- Cayenne (or paprika), to taste
- Remove shells from hard-boiled eggs and discard. Cut eggs in half length-wise. Carefully scoop out yolks and place them in a small bowl. Use a fork to mash yolks until they are completely and evenly crumbled. Alternate between mashing in mayonnaise and honey Dijon, one teaspoon each at a time, until a smooth, fluffy paste forms. Salt to taste.
- Place egg white halves on a serving dish. Fill yolk holes with a little less than a tablespoon of egg yolk mixture. Sprinkle with cayenne and serve immediately.
- Appetizers, Finger Foods
- North American
- Makes 6 deviled eggs