Deviled Eggs Recipe

Hard Boil the Eggs

Place the 6 large eggs in a pot and cover them with cold water, about an inch above the eggs. Bring the water to a boil over medium-high heat. Once boiling, cover the pot and remove it from heat. Let the eggs sit in the covered pot for 12 minutes.

Cool the Eggs

After 12 minutes, transfer the eggs to a bowl of ice water to cool for at least 5 minutes. This will make them easier to peel.

Peel the Eggs

Once cooled, gently tap each egg on a hard surface and peel off the shell. Rinse under cold water to remove any shell fragments.

Prepare the Egg Yolks

Slice each peeled egg in half lengthwise and carefully remove the yolks, placing them in a mixing bowl. Set the egg whites aside on a serving platter.

Make the Filling

To the mixing bowl with the egg yolks, add 4 tablespoons of mayonnaise, 1 tablespoon of Dijon mustard, 2 tablespoons of pickled mustard seeds, 0.5 teaspoons of salt, and black pepper to taste. Mash the mixture together until smooth and well combined.

Fill the Egg Whites

Using a spoon or a piping bag, fill each egg white half with the yolk filling. Be generous!

Garnish and Serve

Sprinkle paprika over the filled eggs and top with chopped fresh chives. Serve immediately or refrigerate until ready to serve.