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Favorite Deviled Eggs

Chef admin | Restaurant

An old-time classic, deviled eggs are always welcome party fare.

  • Serves: 24 stuffed egg halves
  • Vegetarian: ---
  • Preparation Time: 30 minutes
  • Cusine: ---
  • Difficulty: ---
  • Meal Type: ---
  • Main Ingredient: ---
  • Dish Type: Egg Dishes
  • Main Cooking Method: ---
  • Season/Occasion: ---
  • Recipe

    Ingredients

    • 1/3 cup Mayonnaise
      3 tblsp. Milk
      1 tbsp. drained and chopped Capers
      2 tsp. seeded Dijon mustard
      1/4 tsp. ground Black pepper
      12 lg. Eggs
      For garnish snipped Chives

    Directions

    1. 1) In 3-quart saucepan, place eggs and enough cold water to cover eggs by at least 1 inch, heat to boiling over high heat. Immediately remove saucepan from heat and cover tightly, let stand 15 minutes. Pour off hot water and run cold water over eggs to cool. Remove shells from eggs.

      2) Slice each egg lengthwise in half. Gently remove yolks and place in medium bowl. With fork, finely mash yolks. Stir in mayonnaise and remaining ingredients, except chives, until blended.

      3) Line 15 1/2" by 10 1/2" jelly-roll pan with damp paper towels, place egg-white halves on top of towels. Spoon yolk mixture into decorating bag fitted with medium star tip (about 1/2-inch diameter). Pipe scant 1 tablespoon yolk mixture into each egg-white half. (Or, use spoon to fill egg-white halves with yolk mixture.) Cover with plastic wrap and refrigerate up to 2 days.

      4) To serve, sprinkle tops of deviled eggs with chives, then transfer to platter.

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