Central Market's Classic Deviled Eggs


by Melissa Jones


Posted on March 27, 2013 at 1:42 PM


Classic Deviled Eggs:

    12 Eggs

    1/4C Mayo

    1 T Creole Mustard

    2 T Dill Pickle, Minced

    1 t Parsley, chopped

    1/2 Lemon, Juiced

    Kosher Salt & Black Pepper to taste

    Sprinkle Cayenne


Boil Eggs for 12 minutes in salted water, drain, and cool in ice water. 

Once Cool, Carefully Peel eggs, Split lengthwise and remove & reserve yolks, setting "empty" whites aside.

With a fork or whisk, break up yolks and add in mustard, mayo, pickle, and parsley.

Taste yolk mixture, seasoning with salt, pepper and lemon juice to taste.

Using a piping bag or re-sealable kitchen bag with a corner cut out, pipe filling into whites.

Top with a sprinkle of Cayenne, or other preferred garnish.