Perfect Deviled Eggs
Author: 
 
mayonnaise ( about 1½ T for 4 egg) sea salt either freshly chopped dill or chives
Ingredients
  • mayonnaise ( about 1½ T for 4 egg)
  • sea salt
  • either freshly chopped dill or chives
Instructions
  1. Slice eggs in half and mash the yolks with a fork. Add about half as much mayo as you think you should. Mix well. Too much mayo overwhelms the egg flavor, and it needs to mix in thoroughly before tasting.
  2. Add a generous pinch of salt. Mix and taste. If you want to add more mayo, do it a sparse spoonful at a time. Don't be afraid of salt, eggs really come alive with it.
  3. To make eggs super creamy, use a hand held mixer for a minute. You can spoon yolks into the egg whites or put them in a piping bag. (A baggie with a cut corner works well.) If you want to make eggs in advance, use the bag technique so you can fill the eggs at the last possible moment and keep everything fresh. Garnish with dill or chives.
  4. If you have left-overs, you probably did it wrong. (Ha-ha!) Actually, you can just mince the whites, mix and smear on bread for a delicious egg salad sandwich. Add onions if it's for my husband. Enjoy!
Recipe by Mamaguru at http://mamaguru.com/perfect-devilled-eggs/