# Devilled Eggs

> THE party starter that never fails, clean and no-fuss. Hard-boiled eggs, **mayo**, a touch of **mustard** and **paprika**: 25 minutes and you've got something that always impresses. Retro, yes. Dated, never.

**Total time** : 25 min · **Prep** : 15 min · **Cook** : 10 min · **Servings** : 4 · **Difficulty** : facile

## Ingredients

- 4 pc Eggs
- 2 tbsp Mayonnaise
- 1 tsp Dijon mustard
- 2 sprig Chives
- 1 pinch Paprika
- 1 pinch Salt
- 1 pinch Pepper

## Method

1. Lower the 4 eggs into a pan of **boiling water** and cook for **10 minutes**. Immediately transfer them to a bowl of **ice-cold water** to stop the cooking.
   _Tip: Cold water is essential to stop the cooking and avoid the greenish ring around the yolk. Let them cool properly before peeling._
2. Tap the eggs against a hard surface to crack the shells and **peel** them. Cut in half **lengthways** and carefully scoop out the yolks into a bowl. Set the whites aside.
   _Tip: Cut **lengthways**: the halved whites are more stable and hold the filling much better than if you cut them across._
3. Mash the yolks with a **fork** until fine and smooth. Add the **mayo**, **mustard**, salt and pepper. Mix until you get a **creamy, lump-free** filling.
   _Tip: Mash the yolks well **before** adding the mayo to avoid lumps in the filling._
4. Fill the egg white halves using a small spoon or a **piping bag**. Dust with **paprika** and sprinkle with chopped **chives**. Serve well chilled.
   _Tip: No piping bag? A zip-lock bag with a corner snipped off works perfectly. Clean result in 2 minutes._

## Tips & variations

Make up to **4 hours ahead** and keep in the fridge covered with cling film. The flavours only get better.

For a lighter version, replace one tablespoon of mayo with **quark** or **Greek yogurt**. The texture stays creamy.

Variation: add a **dash of tabasco** or a few diced **gherkins** to the filling for extra kick.

**Tags** : Under 30 min, French, Lunch, Starter, Dinner

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Source : https://disheazy.fr/en/recettes/devilled-eggs