Deviled eggs with Dijon and cracked pepper

Salads & Sides & Soups
Written By ANNA Test Kitchen

Recipe & Food Styling Marisa Curatolo, Photography Cory Aronec

In our opinion, there's no dish as simple and classic–or delicious–as the deviled egg. It's the quintessential treat for every gathering, big or small. Make them for lunch or a starter at your dinner party. And, it's the only recipe you can make for under $2 that will get such rave reviews. Honestly!

Ingredients

8 large eggs

1/4 cup mayonnaise

1 tablespoon

35% cream

1 teaspoon Dijon mustard

1/4 teaspoon salt

1/8 teaspoon cracked black pepper

Preparation

Place room temperature eggs in medium saucepan over high heat and cover with cold water. Bring water to boil and cook exactly 6 minutes, then transfer to an ice bath for perfectly cooked hard-boiled eggs. Peel eggs and cut lengthwise in half. Remove yolks and place in small bowl. Mash with fork, add mayonnaise, cream, Dijon and salt and blend well. With small spoon, fill egg halves equally with yolk mixture. Chill 30 minutes before serving. To serve, sprinkle with pepper.

ANNA Test Kitchen

Although the magazine was launched in Mari Loewen’s Canadian home kitchen where it remained for 10 years, as the brand grew many incredibly talented folks were involved in the success of ANNA Magazine. To name a few, Creative Director, Segun Olude; Art Director, Shannon Dewy; Prop Stylist, Kari Wardrop, Recipe Developer & Food Stylist, Marisa Curatolo; Copywriters Tara Kaprowy and Erin Lancione, and many friends, sponsors and advertisers. As the brand transitioned into the digital world, many more were involved. Thank you to all of them.

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