Ingredients
Method
- Cut the eggs in half and remove the egg yolks. Transfer them into a large bowl and mash until almost smooth.
- Add in gherkins, mayonnaise, butter, mustards, salt, black pepper, sugar and hot sauce. Mix all the ingredients until well combined. I simply use a fork for this but for more creamy texture you can beat the mixture with electric hand mixer on low speed. Taste for seasoning and adjust accordingly. Transfer the fluffy mixture into piping bag or simple ziplock bag and cut out a small hole in the corner of the bag.
- Arrange the egg whites onto serving platter and stuff each with the egg yolk mixture. Garnish with a sprinkle of paprika powder, crispy bacon or more sliced gherkins. Serve right away.
Nutrition
Video
Notes
- You'll need hard-boiled eggs for this recipe, read on how to make these in my blog post.
- There are no strict rules on whether the deviled egg stuffing should be creamy and smooth or a little chunky. It’s totally up to you to decide what you want to make.
- For an extra creamy yet thick texture, you can add in a couple of spoons of cream cheese or replace the mayo in this recipe with cream cheese.
- Store any leftover deviled eggs in a wider and deeper airtight container in the fridge for up to 2-3 days. As these are dairy-based, don't keep them at room temperature for more than 2 hours to avoid any bacteria occurrence.
- Butter - I like to use unsalted butter and add my own salt as much as I feel necessary. Using salted butter is totally fine, but as many brands use different amounts of salt in their recipes I like to add my own seasoning as needed. For the classic deviled eggs, recipe omit the butter.