- 4 eggs
- 2 tablespoons mayonnaise
- 1/2 teaspoon Dijon mustard
- Salt and freshly ground pepper, to taste
- 8 small pinches of paprika
Before you start, be sure an adult is nearby to help.
Put the eggs in a saucepan and fill half full with water. Set over medium heat. When the water bubbles gently, reduce the heat to low and cook for 15 minutes.
Let the eggs cool
Ask an adult to help you remove the saucepan from the heat and place it in the sink. Run cold water over the eggs until both the water and the pan feel cool. Let the eggs cool in the water for 10 minutes.
When the eggs are cool enough to handle, take them out of the water. Roll each egg on the work surface to crack the shell. Carefully peel off the eggshell.
Flavor the yolks
Put the eggs on a cutting board. Using a sharp knife, cut each egg in half lengthwise. Use a soup spoon to scoop the yolks out of the eggs and into a bowl. Put the egg white halves on a serving platter and set aside.
Add the mayonnaise and mustard to the bowl with the yolks. Use the spoon to mash them all together into a paste. Taste and season with salt and pepper.
Mound the yolks
Carefully spoon a small mound of the yolk mixture back into each egg white half.
For each stuffed egg half, pick up a pinch of paprika and sprinkle it on the yellow part. Serve immediately. Serves 4.
Deviled Eggs with Pickles
Follow the recipe for Deviled Eggs but omit the paprika. Add 1 tablespoon finely chopped sweet pickle to the egg yolks. Proceed with the recipe to flavor the yolk mixture, mound it into the whites and serve.
Curried Deviled Eggs
Follow the recipe for Deviled Eggs but omit the paprika. Add 1/2 teaspoon curry powder to the egg yolks. Proceed with the recipe to flavor the yolk mixture and mound it into the whites. Decorate the top of the stuffed eggs with chopped fresh parsley and serve.
Deviled Egg Sandwiches
Follow the recipe for Deviled Eggs to cook and peel the eggs. Chop the whole eggs into 1/4-inch pieces. Mix the chopped eggs with the mayonnaise, mustard, salt and pepper. Spread slices of small cocktail rye bread with the chopped egg mixture, and top with slices of green or black olive, if you like. Serve open faced or topped with another slice of rye bread.
Adapted from Williams-Sonoma Fun Food, by Stephanie Rosenbaum (Simon & Schuster, 2006).