Old Fashioned Deviled Eggs

One of my favorite parts of Easter are the Old Fashioned Deviled Eggs we always had with dinner. Creamy with just a touch of spice from the mustard, I love every bite and am always thrilled when I see them on a buffet. They are one of Easter’s many treats for me!

📝 Ingredients

• 6 large eggs
• 1 tsp salt
• 2 tbsp light mayonnaise
• 2 tbsp butter at room temperature (or another 2 tbsp mayonnaise)
• 1 tsp prepared spicy brown mustard
• Salt and freshly ground pepper to taste
• Paprika for garnish

👨‍🍳 Instructions

1. 1Night Before Cooking: Place the eggs sideways in...: Night Before Cooking: Place the eggs sideways in their carton with the lid open or removed, so that the yolks will be more centered.
2. 2To Cook the Eggs: Bring 3 quarts (2.8L)...: To Cook the Eggs: Bring 3 quarts (2.8L) of water to a boil in a large saucepan and add 1 tsp salt to the pan. Using a large spoon, gently lower the 6 eggs into the pan and boil for 3 minutes. Cover the pan tightly with a lid, reduce the heat to low (keeping the water at a low simmer) and cook for 11 more minutes.
3. 3When the time is up, transfer them to...: When the time is up, transfer them to a bowl of water filled with ice cubes until completely cooled, about 20 minutes.
4. 4Store hard-cooked eggs in their shells in the...: Store hard-cooked eggs in their shells in the refrigerator, and eat them within one week.
5. 5Alternately, you can steam the eggs either in...: Alternately, you can steam the eggs either in a pot with water and a rack or in an Instant Pot with a rack. If you are using a large pot of water, steam the eggs for 12 minutes. If you are using an Instant Pot (or any electric pressure cooker), cook for 5 minutes, do a natural pressure release for 5 minutes, release remaining pressure and cool the eggs in ice water for 5 to 10 minutes. You’ll get beautiful eggs every time!
6. 6Peeling the Eggs: For the easiest peeling, roll...: Peeling the Eggs: For the easiest peeling, roll the eggs on the counter under the palm of your hand, pressing down gently, cracking them all over. Place them back in the bowl of water and let sit for about 10 minutes. The water will work its way between the shell and egg, loosening it and making it easier to peel. If the shell is being stubborn, I like peeling the eggs under running water.
7. 7To Make Deviled Eggs: Rinse the cooked, cooled,...: To Make Deviled Eggs: Rinse the cooked, cooled, and peeled eggs under water to remove any bits of shell. Using a very sharp knife (not serrated), slice each egg in half lengthwise. Wipe or rinse the knife between each cut to keep each one clean. The yolks will pop out easily with just a little pressing. Place them in a medium bowl. Place whites on a platter and set to the side.
8. 8Using a fork, mash the yolks until there...: Using a fork, mash the yolks until there are no large clumps. Then add the mayonnaise, butter, mustard, salt, and pepper and mix until smooth. Use two spoons to fill the egg whites or transfer the yolk mixture to a piping bag fitted with a large round or open star tip. Pipe the filling into the holes of the egg whites, mounding it well above the edge of the egg.
9. 9Sprinkle with paprika if desired, cover, and keep...: Sprinkle with paprika if desired, cover, and keep in the refrigerator until ready to serve.