Deviled Egg

Name: Deviled Egg
Ingredients: 1 dozen large eggs; a2 teaspoonsdijon mustard; a1/2 cupmayonnaise; a1/4 teaspoonhot sauce; a1/4 teaspoonsweet paprika; akosher salt; apickled jalapenos (to garnish); asmoked salmon, thinly sliced (to garnish); acrumbled bacon (to garnish); afried shallots (to garnish); achopped tarragon (to garnish

11 ingredients

1 steps

Ingredients

1 dozen large eggs
a2 teaspoonsdijon mustard
a1/2 cupmayonnaise
a1/4 teaspoonhot sauce
a1/4 teaspoonsweet paprika
akosher salt
apickled jalapenos (to garnish)
asmoked salmon, thinly sliced (to garnish)
acrumbled bacon (to garnish)
afried shallots (to garnish)
achopped tarragon (to garnish

Directions

1

{"0":"Add the eggs to a medium saucepan. Cover eggs with cold water, a pinch of salt and bring to a boil. Cover and remove from heat. Let the eggs stand for 12 minutes. Transfer eggs immediately to a bowl of ice water. When the eggs have completely cooled, drain the water and peel the eggs.","1":"2 Cut the eggs in half lengthwise and carefully remove the yolks to a large mixing bowl and set the whites aside. Break up the yolks with the back of a fork or whisk. Add in the Dijon, mayonnaise, hot sauce and paprika. Season with salt. Mix until fully combined and smooth. Using a teaspoon or a pastry bag, fill the egg whites with the yolk mixture.","2":"3 Change up the eggs by garnishing with your favorite toppings.","4":"Tips","5":"- Buy your eggs a week ahead of time. Older eggs peel easier.","6":"- Run eggs under cold water while peeling."}