Secret Ingredient Deviled Eggs are made with more than just mayo and egg yolks.
Total Time:25 minutes
Yield:12 pieces 1x
6 large eggs
1/6 cup mayonnaise
1 tablespoon butter, room temperature
1–1/2 teaspoons Dijon mayonnaise
Pinch of cayenne pepper
Salt and pepper
Place your eggs in a medium pan and cover them with cold water. Place the pan over high heat and bring the water t a boil. Once your water starts to bubble, turn off the heat, put a lid on your pan, and let it sit for 10 minutes. Pour out your hot water and run some cold water over your eggs. Stash them in the fridge for at least a half hour so they’re fully cool when you’re ready to peel.
Carefully peel your eggs. Cut each egg in half. Pop out the yolks into a mixing bowl and set aside the whites.
Add the mayonnaise, butter, Dijon, cayenne, salt and pepper to the yolks. Mix it all up until it’s smooth. You can use an electric mixer or a wooden spoon.
If you want to get fancy, you can scoop your yolk mixture into a piping bag and pipe a it back into your egg whites. It will still taste as awesome if you just spoon it in.
Sprinkle some paprika over the top of your eggs. Serve ’em up and be happy.