On that note, let’s start with a simple weekend dish. There are lot of variations of deviled eggs, but I keep my deviled eggs pretty simple. Egg yolks, mayo, dijon mustard and top with dried dill weed and/or paprika.
Making this dish is this simple:
Boil eggs (number of eggs depends on how many you need).
Mayonnaise (I usually just eye ball it. But about 1 tablespoon should do)
Dijon mustard (also eye ball it)
Peel boiled eggs, cut in half lengthwise. Carefully remove the yolks from the whites, keeping the whites in tact. Place the yolks in a mixing bowl, and whites on a serving plate. Add mayonnaise and Dijon mustard to the yolks and mix with a fork until smooth.
Spoon the mixture into a piping (pastry) bag and pipe into egg whites. Don’t worry if there is no piping bag around, you can also spoon the mixture into the egg whites. Sprinkle with dried dill weed, and they are ready to eat.