Eggs connoisseur, always adding a fun twist to the beloved classic. But today, I’m taking it back to basics and sharing how I get the perfect, classic deviled eggs every time.
Ingredients:
6 hard-boiled eggs chilled, peeled
1 1/2 tbsp mayonnaise
1 1/2 tsp dijon mustard
1 tbsp pickle juice
paprika
butter lettuce cups optional
Instructions:
•Cut the eggs in half. Put the yolks into a bowl, and lay the whites face up on a platter (if using butter lettuce, set each half egg on a piece of butter lettuce).
•Using a fork, break the yolks into small pieces as much as you can. Add 1 tbsp mayo, 1 tsp dijon, and 2 tsp pickle juice. Using a hand mixer, blend the mix together until uniform.
•Add the remaining mayo, mustard, and pickle juice, and blend until smooth. Add the mix to a piping bag or a zip-top bag with the corner cut out.
•Pipe the mix into the centre of each egg evenly. Sprinkle each with a pinch of paprika, and serve chilled.
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