Deviled Eggs Recipe

Time30m

Serves6

cheese, cornichons

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Ingredients

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1
Boil the Eggs
Place the large eggs in a saucepan and cover them with water. Bring the water to a boil over medium-high heat.
2
Cook the Eggs
Once boiling, cover the saucepan, remove it from heat, and let the eggs sit for 12 minutes.
3
Cool the Eggs
After 12 minutes, transfer the eggs to a bowl of ice water to cool for about 5 minutes. This will make peeling easier.
4
Peel the Eggs
Gently tap each egg on a hard surface and peel under running water to remove the shell. Cut the eggs in half lengthwise.
5
Prepare the Filling
Remove the yolks and place them in a mixing bowl. Mash the yolks with a fork until crumbly.
6
Mix Ingredients
Add mayonnaise, Dijon mustard, shredded cheddar cheese, finely chopped cornichons, salt, and black pepper to the bowl with the yolks. Mix until smooth and creamy.
7
Fill the Egg Whites
Using a spoon or a piping bag, fill the hollowed egg whites with the yolk mixture.
8
Garnish and Serve
Sprinkle a little paprika over the filled eggs and garnish with chopped chives. Serve immediately or refrigerate until ready to serve.