Best Deviled Eggs

Tips

• You can use yogurt instead of mayonnaise.
• You can use vinegar instead of lemon juice. Vinegar is a classic ingredient for this.
• You can boil the eggs the day before.

Ingredients

• 6 egg
• 2 tablespoons of mayonnaise
• 2 teaspoons of mustard
• Some salt
• Some black pepper
• 1 tablespoon of fresh lemon juice
• 1 teaspoon of chili flakes

Directions

1. To boil the eggs, put them in a saucepan and add enough water to cover the eggs. Boil the eggs at high temperature. When the water reaches the boiling point, remove from the stove, close the lid and leave for 10 minutes. (You can read our article for more information about how to boil an egg.)
2. Fill a bowl with ice and cold water. Place the eggs you have soaked in this cold water. (So ​​it will leave the shell more quickly when you peel the eggs.) After waiting for a few minutes, peel the eggs one by one by placing them on the counter.
3. After peeling, cut the eggs in half.
4. Remove the yolks of eggs and put them in a bowl. Place the whites with the cut side facing up in a tray.
5. Crush the yellows with a fork and mix the mayonnaise and mustard. Mix until you get a creamy soft texture. If the texture feels stiff, add a small spoonful of more mayonnaise.
6. Add lemon juice and continue mixing. Add some salt and pepper.
7. Put the mixture in the cream squeeze cup or refrigerator bag. Gather the entire mixture in one corner. If you are using a refrigerator bag, cut a small piece of scissors at the end.
8. Fill the egg whites with the mixture. Alternatively, you can use a spoon to add the mixture on the egg whites.
9. Garnish with red pepper and fresh herbs while serving.