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Will you be hosting a brunch this weekend for Mother’s Day? Deviled eggs are always popular. And delicious! Here is the basic recipe, one you have it mastered, you can add your own spin. Try adding hot sauce, capers, crabmeat, bacon, or swap out the mayo for mashed avocado. To duplicate the serving idea above, line one of my serving trays with long chives or garlic scapes and place the egg halves on top of the greenery.
Basic Deviled Eggs
4 hard-cooked eggs
Salt
2 tablespoons mayonnaise
1 teaspoon mustard, or to taste
1/4 teaspoon cayenne, or to taste
Paprika or fresh parsley leaves or chives for garnish
Peel the eggs, cut them in half lengthwise, and carefully scoop out the yolks.
Mash the yolks with a sprinkle of salt and the mayonnaise, mustard, and cayenne. Taste and adjust the seasoning. Spoon the filling back into the whites.
Sprinkle with paprika, parsley or chives and serve.