National Deviled Egg Day 2019!

Happy National Deviled Egg Day! For all of us Deviled Egg lovers, this is our Christmas in November! Not that I really need a reason to celebrate, but it’s nice to have a whole day dedicated to the best food out there.

Originally I was going to make an over-the-top, completely crazy recipe for today. However, the more I thought about it, the more I wanted to make my “classic recipe”. My go to Deviled Egg recipe that I make for parties/gatherings/nights alone on the couch. Sometimes simplicity is all you need.

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My Deviled Egg recipe consists of three things: mayonnaise, pepper and shit ton of mustard. Yummmm mustard. Mustard is another one of those things that I hated growing up but am now obsessed with. I cannot overstate how much of my diet consists of mustard. My new go-to is Hellman’s Dijonaise, which combines the mustard and mayo, bringing this recipe down to two ingredients (minus the eggs, of course). I probably go through a container of Dijonaise a week. A week! I dip pretzels in, put it on sandwiches, put in my Deviled Eggs, etc. It’s so good. Go buy some now and then come back and finish reading this recipe.

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Ashton’s Classic Deviled Eggs

Ingredients:

  • 12 hard boiled eggs
  • 8 Tbsp Hellman’s Dijonaise (if not using, go with 6 tbsp regular Dijon mustard)
  • 2 Tbsp Mayonnaise (if using Hellman’s Dijonaise, skip this)
  • 1 tsp Black Pepper

Directions:

  • Hard boil your eggs, then peel and slice into halves
  • Combine egg yolks, mustard and mayo (or just Dijonaise if using) and pepper
  • Fill either a plastic bag or a piping bag, and fill the egg halves with the yolk mix
  • Sprinkle extra pepper on top of eggs
  • Enjoy!

 

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