I used this recipe Deviled Eggs as a starting off point, and made a few little tweaks to make them my own.
First, hard boil the eggs. I boiled ten in a large pot, with a pinch of salt and a teaspoon of vinegar.
These instructions for boiling the eggs (taken from the original recipe linked to above) worked really well for me:
Fill up a large saucepan half-way with water and gently add the eggs. Cover the eggs with at least an inch of water. Add a teaspoon of vinegar to the water (this will help contain egg whites from leaking out if any of the shells crack while cooking). Add a pinch of salt to the water. Bring the water to a boil. Cover, and remove from heat. Let sit covered for 12-15 minutes. Drain hot water from pan and run cold water over the eggs. (At this point if you crack the egg shells while the eggs are cooling, it will make it easier to peel the shells.) Let sit in the cool water a few minutes, changing the water if necessary to keep it cool.
Once the eggs are boiled and cooled, take off the shells and cut the eggs in half with a very sharp knife. Remove the yolks and put them in a bowl. Set the egg white halves aside.
To make the yummy insides:
INGREDIENTS
- 1 dozen eggs
- 2 teaspoons dijon mustard
- 1/3 cup mayonnaise
- 1 Tbsp minced onion or shallot
- 1/4 teaspoon tabasco
- Salt and pepper
- Paprika
Mash up the eggs, add the dijon mustard (I added a tablespoon!) and mayo, chopped green onions, hot sauce (I used Sriracha, or "cock sauce"), salt and pepper. Once it is all nice and creamy (you may need to add a little more mayo to get the consistency you want) scoop the insides into the eggs and sprinkle with paprika for a little flavour and the fancy "deviled egg" look that everyone loves.
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