Lucinda’s Basic Deviled Eggs
Description
Courtesy of Lucinda HutsonIngredients
At a glance
Main Ingredient
Eggs
Course/Dish
Appetizer
Sides
12 hard-boiled eggs, cooled and peeled
5–6 T. mayonnaise (or part sour cream, creamy salad dressing or thick Greek yogurt)
1–2 T. mustard (Dijon, whole grain or flavored)
1 T. lemon juice (or white wine or white balsamic vinegar)
2 T. (or more) minced red, white or green onion (or part shallot or garlic)
2–3 T. minced parsley or other herb (tarragon, basil, oregano, cilantro, lemon thyme)
1 t. dry mustard (or other dried spices)
2 t. paprika (or part cayenne)
Salt and freshly ground pepper to taste (experiment with exotic salts and peppers)
5–6 T. mayonnaise (or part sour cream, creamy salad dressing or thick Greek yogurt)
1–2 T. mustard (Dijon, whole grain or flavored)
1 T. lemon juice (or white wine or white balsamic vinegar)
2 T. (or more) minced red, white or green onion (or part shallot or garlic)
2–3 T. minced parsley or other herb (tarragon, basil, oregano, cilantro, lemon thyme)
1 t. dry mustard (or other dried spices)
2 t. paprika (or part cayenne)
Salt and freshly ground pepper to taste (experiment with exotic salts and peppers)
Methods/steps
Carefully cut eggs in half lengthwise with sharp knife. Remove and mash yolks with a fork, then add remaining ingredients. Generously spoon or pipe filling into egg halves. Cover and chill. Garnish just before serving. May be made a day in advance.
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