Best 3 Ingredient
Deviled Eggs
Simply Elegant Deviled Eggs
3 ingredients is all it takes to make the best tasting elegant deviled eggs! You could top them with a dash of paprika but they are so pretty simply and elegantly swirled.
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Using a piping bag to dress up the presentation of the eggs makes them especially irresistible. Like a perfectly frosted cupcake! Only devilish...
I specifically use Grey Poupon Dijon mustard and only real mayonnaise and in these beauties. The quality of Grey Poupon is what makes them so wonderful. Other brands of Dijon just don't do them justice. The small expense is really worth it.
Some Tips on Boiling the Eggs...
When boiling the eggs, I put them into a pot just big enough to hold them then add room temperature water to about 1 1/2 inches over the tops of the eggs. I bring them to a boil quickly for 2 minutes then lower the heat to a simmer for another 10 minutes.
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When 10 minutes is up, I drain the pot and fill it with cold water once or twice to help cool the eggs quickly. Then I place them back into their carton and into the refrigerator to chill for at least 4 hours or overnight.
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If I have any difficulty peeling the shells, I run the egg under cool water. It helps to get under the membrane that's sticking to the egg and the shells just slide right off.
It's important to be sure to get the consistency of the egg yolk mixture right in order for the beautiful crisp swirls of tasty filling take shape properly. That means don't over do the mayo. If you prefer a milder Dijon taste use a little less mustard and work up to the intensity that you like.
I took these to a picnic at Maryhill Winery and they quickly disappeared! They are smooth and creamy with tons of devilish flavor. Don't let their simple and elegant appearance fool you.
I hope you'll give these a whirl!
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Cheers!
~Melisa
Best 3 Ingredient Deviled Eggs
Makes 16 servings
Ingredients
8 Chilled Hard Boiled Eggs
3 - 4 teaspoons Grey Poupon Dijon Mustard
1/4 cup Real Mayonnaise
Method
Remove the shells from the eggs then carefully cut the eggs in half lengthwise and remove the yolks to a small bowl. Crush the yolks well with the back of a fork until they are uniformly fluffy and light almost like sand.
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Add the Real Mayonnaise and Grey Poupon Dijon Mustard then mix until very smooth. Taste the yolk mixture and adjust the amount of mustard and mayonnaise to your taste if needed. The texture should be smooth and fairly firm.
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Spoon the yolk mixture into a piping bag fitted with a medium sized star tip or one of your choice and pipe the mixture in a swirling motion from the outside into the center of the empty egg white halves until just slightly over the top then quickly pull up and release pressure to form a sharp peak.
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Chill well in the refrigerator then serve.