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“The Greatest” Deviled Eggs
4
Steps
- Bring a small pot of salted water to a boil. Carefully add eggs. Bring water to a simmer and cook eggs 10 minutes. Drain and transfer to a bowl of ice water; let sit until cool enough to handle. Peel.
- Meanwhile, whisk mayonnaise, celery, relish, scallion, mustard, 2 tsp. parsley, and 2 dashes hot sauce in a medium bowl; season with salt and pepper.
- Halve eggs lengthwise. Scoop yolks into mayonnaise mixture and place whites on a plate. Gently mash yolks into dressing; season with salt and pepper. Using 2 forks, fill egg halves with yolk mixture.
- Top eggs with pepper and more parsley and serve with hot sauce.
- Do Ahead: Eggs can be made 1 day ahead. Cover and chill egg whites and filling separately; fill just before serving.
Originally published at Bonappetit.com. Reproduced for personal collection.
