This simple recipe for classic deviled eggs is the perfect party snack! With a hit of hot sauce and a little dijon mustard, this is one of my all-time favourite recipes!
Originally posted in April 2010, I figured this post needed a photo upgrade. And really, over the years I’ve changed this simple Deviled Egg recipe and needed to share! Now I like to add some hot sauce, minced shallot, and a sprinkle of green onion to the mix – it is fabulous!
We officially moved out of our Montreal apartment on Friday. We said goodbye to our things as they left in the moving truck, went for a quick lunch, packed our car, and headed for Ontario (where our friends and family live). The feeling we had pulling out of our little driveway was one of excitement, wonder, and love with a pinch of fear mixed in. After driving maybe 4-6 minutes, I was waiting at a stop light to turn right and some random man smashed into my bumper. Seriously, like, 5 minutes after we left our house. The mood quickly turned from one of happiness to one of annoyance and anger. I hopped out of the car and quickly yelled at the man who hit us “HOW DID THIS HAPPEN? Seriously, please explain how this even occurred.” He simply responded with “The light turned green, and so I went”. He must have been texting but looking back, we’ll laugh and say “remember when we were doing the biggest move of our entire lives and 5 minutes after leaving our apartment we got rear-ended?” Ha!
I’ve got just over a week left before the real road trip starts through the United States on our way to British Columbia. We’re ecstatic! And I can’t wait to share everything with you guys! Sending all the hugs! Ever.
- 6 large eggs
- 3 tbsp mayonnaise
- 1/2 tbsp minced shallot or red onion
- 1 tsp dijon mustard
- 1/4 tsp hot sauce
- Pinch of salt and fresh cracked pepper
- Sprinkle of paprika and some sliced green onion (for garnish)
- In a medium saucepan, place the eggs and cover them with at least an inch of cold water. Place over high heat and when the water starts to boil, remove from heat and let stand for 12-14 minutes. Drain the hot water from the pan and run cold water over the eggs. Let sit in the cold water for at least 5 minutes.
- Gently peel the eggs and cut them in half. Scoop out the hard yolk into a bowl and place the egg whites aside on a pretty tray.
- Mash the egg yolk with the mayonnaise, shallot, dijon mustard, hot sauce, and salt and pepper.
- Fit a pastry bag (or zippered bag with a hole cut in one corner) with a large star tip. Fill the bag with the yolk mixture. Pipe the whites with the yolk mixture, mounding the filling approximately 1/2 inch above the edge of the whites.
- Garnish the eggs with a sprinkle of paprika and some sliced green onion, if desired.