Loaded Deviled Eggs Recipe – Perfect for Parties and Potlucks

Ingredients

12 large eggs (see Cook’s Note)

1/2 cup mayonnaise

1 tablespoon Dijon mustard

1 to 2 dashes hot sauce, optional

Kosher salt and freshly ground black pepper

Finely chopped chives, for garnish

Smoked paprika, for sprinkling

Directions

Place the eggs in a single layer in a wide saucepan, cover with 1 inch of water and bring to a boil. Lower the heat to medium-low and simmer for 10 minutes. Transfer the eggs to a bowl of ice water to cool completely, then carefully peel them.

Dip a clean kitchen towel in a small bowl of warm water. Wipe the blade of your knife with the towel to warm it up and to wet the blade. Slice the eggs in half lengthwise, one at a time, wiping the blade clean between each egg. (The warm, wet blade will give you clean cuts.)

Remove the yolks to a medium bowl. Mash the yolks with a whisk. Add the mayonnaise, mustard, hot sauce if using and salt and pepper to taste. Whisk until very smooth. Transfer to a large resealable plastic bag or disposable pastry bag and snip off one corner with scissors.

Place the egg whites on a platter. Pipe the filling evenly into the egg whites. Top with chives and a sprinkle of paprika. Refrigerate for 20 to 25 minutes prior to serving.

Cook’s Note

As eggs age, the whites start to lose their viscosity and shape and there is more air between the whites and membrane. These are the better eggs for peeling. Look for eggs closest to the sell by date on the carton.