These are classic deviled eggs with just one tweak: I use Kewpie mayonnaise. I actually do not like mayo (except in deviled eggs), but there is something very magical about Asian mayo. It just makes things that much yummier, try it sometime.
Mama’s Deviled Eggs
- eggs (old eggs are better for peeling)
- Kewpie mayonnaise
- paprika
- chives, chopped (opt.)
Directions:
Place as many eggs as you want to cook in a single layer in a pot. Cover fully with water (about an inch above the eggs). Place on stove over high heat and bring to a boil. The minute it comes to a rolling boil, immediately turn off heat and cover the pot. Let the eggs sit for 17 minutes, then drain the hot water and cover with cold water to cool. Place in the fridge until ready to use.
Peel your eggs and slice then in half length-wise. Pop the yolks out into a medium mixing bowl. Smash the eggs yolks and add mayo until you reach a creamy consistency. Season with salt and pepper. Use a small spoon to fill each egg halve with the yolk mixture, and garnish with paprika and chopped chives if using.
You’re photos are beautiful! Glad I found you! Gina 🙂
Yes, kewpie mayo is all kinds of magic!! Cc?