Deviled eggs
The perfect appetizer! These deviled eggs are perfectly seasoned and have a special ingredient.
Servings: 20 pieces
Equipment
- Piping bag and tip, optional
Ingredients
- 10 large eggs
- 3 tbsp mayonnaise
- 2 tbsp pickle juice
- 1 tbsp chopped fresh chives
- 1 tsp old fashioned Dijon mustard
- 1/2 tsp turmeric
- 1/2 tsp dry mustard
- 1/4 tsp Worcestershire sauce
- salt and pepper, to taste
- paprika, to taste
Instructions
- Fill a pot large enough to hold all the eggs with water. Carefully place the eggs in the water and bring to a boil. Once your water starts boiling reduce heat to medium and cook the eggs for 10 minutes. Once done, remove the eggs from the pot and run them under cold water until cool enough to handle.
- Peel your eggs and cut them in half. Carefully pop out the egg yolks and place them in the bowl of a stand mixer. Set the egg whites aside, being careful not to break them.
- In the bowl of the stand mixer, to the egg yolks add the rest of the ingredient. Using the paddle attachment, mix well until smooth and well combined. Taste, and season with salt and pepper as desired.
- If you have a piping bag and a star tip attachment (or another other medium size tip) use that to pipe the egg yolk mixture to the egg white.
- Decorate the deviled eggs with additional chopped chive and ground paprika. Enjoy!