Deviled Eggs - Little Sunny Kitchen

Prep Time 2 15

Cook Time 15

Total Time 2 30

▢ 6 large eggs
▢ 3 tablespoons (43 grams) mayonnaise
▢ 1 tablespoon (13 grams) unsalted butter softened,
▢ 1 teaspoon (5 grams) Dijon mustard
▢ ½ teaspoon hot sauce such as tabasco or Buffalo sauce, or a pinch of cayenne powder
▢ ¼ teaspoon ground black pepper
▢ 1 tablespoon thinly sliced chives plus more for garnish
▢ ¼ teaspoon salt optional
▢ Smoked paprika for garnish

Cook the eggs to hard-boiled using your favorite method, I like to steam eggs or cook them in the instant pot.
Peel the eggs, and halve them lengthwise. To keep things neat, wipe the knife with paper towels in between cutting eggs. Carefully scoop out the yolks into a medium mixing bowl.
Mash the yolks with a fork until no large clumps remain. Add mayonnaise, softened butter, dijon mustard, hot sauce, black pepper, and chopped chives.
Stir well with a silicone spatula to combine, taste the mixture, and add salt if needed.
Transfer the mixture to a piping bag fitted with a star tip. Or, if you don't have a piping bag, add the yolks to a ziptop bag, and cut off one corner.
Fill each egg white with about 2 teaspoons of the egg mixture (it should overflow). Right before serving, garnish with a sprinkle of smoked paprika, and sliced chives.

You can hard boil the eggs using any method you love, but if you're wondering how to do it best, try making steamed eggs. They're perfect every time!
To keep the egg whites clean, slice one egg at a time, and wipe the knife clean before cutting the next one.
Adding a small amount of softened butter is a trick from Julia Child. This makes the filling extra creamy.
Adjust the seasonings if you would like. Instead of hot sauce, try a small amount of prepared horseradish, or leave out the spice altogether.
Feel free to double or triple the recipe to make deviled eggs for a crowd! This appetizer is perfect for any occasion.
To Store: Properly stored deviled eggs can be stored in the refrigerator for up to 4 days, but it's going to be best if you enjoy them sooner than that. Be sure to store them in an airtight container in a single layer.