Deviled Eggs
Delight your guests with these classic deviled eggs, a timeless appetizer that is sure to please. Boiling the eggs to perfection is key for a creamy filling, complemented by the richness of mayonnaise, tang of mustard, and a hint of cayenne. These deviled eggs make for a simple and elegant addition to any gathering, and are sure to disappear quickly.
— Constant Cookbook
Ingredients
Instructions
- Cover eggs with cold water by 1½ inches in a 3-quart heavy saucepan and bring to a rolling boil, partially covered. Reduce heat to low and cook eggs, covered completely, 30 seconds. Remove from heat and let stand, covered, 15 minutes. Transfer eggs with a slotted spoon to a bowl of ice and cold water to stop cooking and let stand 5 minutes.
- Peel eggs and halve lengthwise. Carefully remove yolks and mash in a bowl with a fork. Add mayonnaise, mustard, and cayenne and stir with fork until smooth, then season with salt and pepper. Fill pastry bag with yolk mixture and pipe into egg whites. Editor’s note: This recipe was originally printed in the June 2002 issue of ‘Gourmet.’ Click through to read more about how to boil eggs perfectly every time.
Yield
Makes 12 hors d'oeuvre servings
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