It can be tricky waters to navigate saying you have the best deviled egg recipe, because there are many of us claiming that title, and rightfully so. This one is a very straight forward classic combination of dry mustard and mayonnaise so it relies on technique and proportions for its success.
6 eggs
1/4 cup mayonnaise (maybe a tablespoon or two more depending on how large the yolks are)
1/2 teaspoon kosher salt
1/2 teaspoon Coleman's Dry Mustard
Paprika for sprinkling finished eggs
Fill a small saucepan with about an inch of water fitted with a vegetable steamer basket
Carefully place the eggs in the steamer basket and bring the water to a boil
Once the water begins to boil, cover and set the timer for 13-14 minutes (more time for bigger or very cold eggs)
Keep the water at a steady boil (watch the water level)
When the time is up place the eggs to a bowl of cold water to cool down
When they are cool, peel the eggs and set on a paper towel to dry
Cut the eggs and place the yolks in a small strainer
Hold the strainer with both hands and with your thumbs, push the yolks through the strainer into a small bowl
Fold in the mustard, salt and mayonnaise and stir until well combined - add a bit more mayonnaise if needed
With two spoons fill the egg whites
Dust with paprika and serve
Steaming the eggs produces tender whites and no green ring around the yolks
Using a strainer is key to making the yolks fluffy and smooth