Deviled Eggs Without Relish

If you're looking for a great appetiser, then these classic deviled eggs are a fantastic choice. Using just a handful of ingredients and coming together in minutes, these are sure to quickly become a favourite.

4.9 from 14 votes

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Servings 12

Prep Time 10

Cooling Time 10

Total Time 30

Ingredients

6 eggs
75 g (⅓ cup) mayonnaise
1 tsp Dijon mustard
¼ tsp smoked paprika plus more for garnish
4-5 dashes (4-5) hot sauce (see notes)
Chives finely chopped for garnish

Instructions

Fill a medium saucepan with water and bring to a boil over medium heat. Gently lower your eggs into the water (use a slotted spoon to prevent cracking, if needed), cover and cook for 11 minutes.
Once the eggs are cooked, immediately transfer them into an ice water bath to halt the cooking. Allow them to cool for a few minutes in the water before peeling.
Slice the peeled eggs lengthwise and scoop the yolks into a bowl. Break them up with a fork so that there are no lumps.
Add the mayonnaise, mustard, paprika and hot sauce and whisk to combine. Season with salt and pepper to taste.
Transfer the mixture to a piping bag fitted with a star tip (or simply cut a small corner from a zip-top bag if you don't have a piping bag) and fill each egg half with the filling.
Sprinkle the eggs with chives and a bit more paprika. Serve immediately or refrigerate until ready to serve.