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.
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.
Ashton’s Classic Deviled Eggs
- 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
- 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