Basic Stuffed Eggs
Think of this recipe as a blank canvas for your creativity. Stuffed eggs are capable of so many variations, such as our Chutney Deviled Eggs or our Barbecue Deviled Eggs. Use any mustard that you have, but Dijon is especially good.
- 6 hard cooked eggs*
- 4 ½ tablespoons Blue Plate® Mayonnaise
- Mustard to taste (about ½ teaspoon)
- ¼ teaspoon salt
- ⅛ teaspoon freshly ground black pepper
- Paprika (any: sweet; hot or smoked)
- SLICE eggs in half lengthwise and carefully remove the yolks to a small bowl. Put the whites on a serving platter or egg plate.
- MASH yolks with a fork. Add mayonnaise, mustard, salt and pepper. Stir well. Mash further if desired.
- SPOON with two small teaspoons into egg whites. Or, use a spatula to transfer mixture into a plastic sandwich bag and snip about ¾ inch of one corner away, using kitchen shears. Gently squeeze mixture through the hole into the egg whites. Scrape or squeeze mixture down towards the opening as you work.
- SPRINKLE with paprika and chill 15 minutes or up to 1 hour, uncovered, before serving. For longer storage, cover loosely with foil, leaving plenty of room in the top so the eggs are not smashed.
*Best way to make hard-cooked eggs: Place eggs gently in a deep pot of cold water. Over high heat, bring to a full rolling boil. Remove pot from heat and set a timer for 10 minutes for firm yolks. Prepare a large bowl of ice and water. When the timer goes off, immediately put the eggs into the ice water to cool. (Quick cooling prevents green ring around the yolks.) When eggs are completely cool, refrigerate or peel. To peel, crack on a flat surface and roll the egg on it, remove shell, rinse.