Classic Deviled Eggs

Nothing beats the simplicity of classic deviled eggs. They're a perfect addition to brunch or cocktail hour. And you can make them ahead of time! Boil your eggs up to a week in advance and make your filling the day before. 

6 large eggs
1/4 c. mayonnaise
1/2 tsp. Tabasco sauce
1 tsp. Dijon mustard

Sea salt
Freshly ground black pepper
Finely chopped parsley or chives, for garnish
Smoked paprika, for garnish



In a large pot, cover the eggs in cold water. Heat the pot over medium-high and bring the water to a boil. Once the water is boiling, turn off he heat, cover the pan with a lid and allow to sit for 11 minutes. Drain the water and rinse the eggs under very cold water. This makes the eggs easier to peel.

With a sharp knife, halve eggs lengthwise and scoop out yolks into a bowl. Add mayonnaise, Tabasco, and mustard to the bowl, mashing everything in with the yolk until the mixture is smooth. Season with salt and pepper.

Either spoon the mixture, or if you're feeling fancy, pipe the mixture into each hollowed out egg. Garnish with paprika and/or chives and parsley and serve.