Deviled Eggs


  • 9 large eggs
  • 1 1/2 tsp. Dijon mustard
  • 2-3 dashes Frank’s hot sauce, to taste
  • salt, to taste
  • 1/2 tsp. freshly ground pepper
  • 2 tbsp. chopped fresh chives
  • 6 tbsp. mayonnaise
  • Paprika, for garnish
  • Whole fresh chives, for garnish
  • 1 tbsp. softened butter (optional)


Boiling the eggs

  1. Rinse eggs with warm water, and place in small saucepan.
  2. Cover with cold water, place the pan over medium-high heat, and bring to a boil.
  3. Turn off heat. Cover and let sit for 10-12 minutes.
  4. Drain, rinse under cold water, or transfer to a bowl of ice water, then peel.
  5. Cool in the fridge, loosely covered, for 15 minutes.


  1. Halve eggs lengthwise, and carefully scoop out yolks.
  2. Place yolks in a bowl, and mash with fork. Add mustard, Frank’s, salt, pepper, and chopped chives. Stir in mayonnaise.
  3. Fill each egg white with about 1 1/2 teaspoons of the egg yolk mixture using a spoon or piping bag, and dust the top with paprika.
  4. Arrange on a platter and garnish with whole fresh chives.
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