Ingredients
Method
- Bring a large pot of water to a boil. ~ 2qt for 6 eggs
- Using a slotted spoon or tongs, gently lower eggs, one at a time, into water. Return to a boil, cover, and reduce heat to medium-low
- Cook for 12 minutes.
- Transfer eggs to ice bath. Let them sit for about 30 to 60 seconds.
- Tap and roll the eggs on the counter. Return cracked eggs to ice bath and let sit 5 minutes.
- Peel eggs under a thin stream of cool running water, or peel while still in ice water.
- Coarsely mince eggs, then transfer to a large bowl.
- Add mayonnaise, dill, mustard, relish, hot sauce, sour cream, jalapeno and paprika.
- Season, Taste, and balance, Add additional hot sauce if desired
- Use as a spread, stuffing, or thin with additional sour cream and use as a dip for crackers.
Nutrition
Notes
I had forgotten just how much I love deviled eggs, now make the preparation easier as I do not fuss over the perfect egg half, total winner.
Now add hot mustard from the Chinese takeaway, and you have quite the kicking sandwich.
After making egg rolls last night and using a prepared mustard mix as a condiment for said, I had a goodly amount of the mix left. So naturally, when I started to assemble my salad, it was added in place of lesser mustard.