Easy party favorite (Print Version)

# Ingredients:

→ Eggs

01 - 12 large eggs, cold from the fridge (about 50-55g each)

→ Filling

02 - 2 teaspoons Dijon mustard
03 - 2 teaspoons Tabasco or your favorite hot sauce
04 - 1 teaspoon white wine vinegar
05 - 2 teaspoons whole egg mayonnaise
06 - 1/4 heaped teaspoon kosher salt
07 - 50g cold unsalted butter, cut into small cubes

→ Garnish

08 - Sweet or smoked paprika for sprinkling
09 - 1 tablespoon finely chopped fresh chives

# Instructions:

01 - Bring a large pot with 6 inches of water to a boil. Gently lower the cold eggs in using a slotted spoon. Reduce heat slightly if needed to prevent eggs from cracking. Boil for 10 minutes, swirling the water every minute for the first 6 minutes to center the yolks.
02 - Fill a sink with cold water and transfer the eggs from the boiling water using a slotted spoon. Let cool for about 5 minutes until comfortable to handle. Tap the base of each egg and peel under running water for easier removal.
03 - Cut the eggs in half lengthwise. Carefully remove the yolks using a teaspoon and place them in a food processor. Select the best 18-20 egg white halves and brush away any remaining yolk crumbs.
04 - Add all filling ingredients EXCEPT butter to the food processor with the yolks. Blend until yolks are broken up. Add the cold butter cubes and continue to blend until smooth and creamy, scraping down the sides as needed.
05 - Transfer the filling to a piping bag fitted with a star tip. Pipe the filling into the egg white halves, creating a mound about the size of a whole yolk. Sprinkle with paprika and garnish with finely chopped chives.
06 - Serve at room temperature rather than cold from the fridge for the creamiest texture and best flavor. Perfect for parties or as a light meal with a garden salad!

# Notes:

01 - These devilled eggs aren't actually spicy despite the name - the filling has a wonderfully creamy texture and balanced flavor.
02 - The swirling technique helps center the yolks for prettier devilled eggs with sturdy walls.
03 - Using butter instead of extra mayo creates a richer, creamier filling (thanks Julia Child!).
04 - Perfect for making ahead - they'll keep for 2 days at peak quality, and remain good for up to 5 days (though add garnish fresh if serving to guests).

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