A friend of mine calls deviled eggs bedeviled eggs. Actually, I’m not even sure he knew they were really called deviled eggs. The name stuck with me because why have just deviled eggs when you can have bedeviled eggs?
I love these eggs however they’re made. There’s just something wonderfully decadent about them. I’ve had fancy ones and simple ones. This is the simple version. It’s the bare bones: mayonnaise and mustard. But it always satisfies my cravings and hopefully it’ll do the same for you!
- 3 eggs (this will make 6 halves)
- 1 tablespoon (3 teaspoons) of mayonnaise
- 1 1/2 teaspoons of Dijon mustard
- Cayenne pepper
- Salt and pepper
- Parsley for garnish
The secret to making great bedeviled eggs is, of course, knowing how to properly hard-boil an egg.
Place the eggs in cold water in a saucepan on the stove. Bring the water to a boil. Once the water is boiling, turn off the heat, cover the pot and let the eggs sit in the hot water for about 10 minutes.
Remove the eggs from the water and let them sit until they cool completely. If they are NOT cool, their shells will not peel easily — the shell will stick to the egg.
When they are completely cool, I drop them onto a flat surface and roll them around, breaking the shell.
Now gently slice the eggs in half. Gorgeous color, huh? Well done.
Now it’s time to make the filling. Combine your mayonnaise and mustard with the yolks, season with salt and pepper, and mash with a fork.
Now fill each egg white half with about a teaspoon of filling. Sprinkle with paprika and a dash of cayenne pepper for heat. Garnish with parsley.
Cheers and happy eating!
Fieldhouse Fun Fact: Almost all of my kitchen supplies, plates and utensils originally belonged to my grandfather — who also had Fieldhouse as his middle name