The perfect appetizer! These deviled eggs are perfectly seasoned and have a special ingredient.
Prep Time20 minutesmins
Cook Time10 minutesmins
Total Time30 minutesmins
Course: Appetizer, Light meal, meze
Cuisine: American
Keyword: Deviled eggs, eggs, Mia Kouppa appetizer, Mia Kouppa eggs, Mia Kouppa meze
Servings: 20pieces
Author: Mia Kouppa
Equipment
Piping bag and tip, optional
Ingredients
10large eggs
3tbspmayonnaise
2tbsppickle juice
1tbspchopped fresh chives
1 tspold fashioned Dijon mustard
1/2tspturmeric
1/2tspdry mustard
1/4tspWorcestershire sauce
salt and pepper, to taste
paprika, to taste
Instructions
Fill a pot large enough to hold all the eggs with water. Carefully place the eggs in the water and bring to a boil. Once your water starts boiling reduce heat to medium and cook the eggs for 10 minutes. Once done, remove the eggs from the pot and run them under cold water until cool enough to handle.
Peel your eggs and cut them in half. Carefully pop out the egg yolks and place them in the bowl of a stand mixer. Set the egg whites aside, being careful not to break them.
In the bowl of the stand mixer, to the egg yolks add the rest of the ingredient. Using the paddle attachment, mix well until smooth and well combined. Taste, and season with salt and pepper as desired.
If you have a piping bag and a star tip attachment (or another other medium size tip) use that to pipe the egg yolk mixture to the egg white.
Decorate the deviled eggs with additional chopped chive and ground paprika. Enjoy!