This is a classic recipe, but not everyone wants to make a dozen eggs worth of deviled eggs. I got you! Let’s make a 2 serving version using just 3 eggs. Once you have the hang of it, you can absolutely tweak this recipe to try other flavors!

Some ideas…jalapeno poppers, avocado, buffalo bleu cheese, smoked salmon, extra dill pickle… the possibilities are about as endless as the ways you can cook eggs.

Deviled Eggs for 2

Makes 6 deviled eggs

Ingredients

3 eggs

1 ½ Tablespoon mayonnaise

½ teaspoon mustard

½ teaspoon pickle juice or vinegar

Salt & pepper, to taste

Paprika, for garnish

Method

Bring water to boil in a medium pot. Reduce heat and wait for bubbles to calm. Using a slotted spoon, gently drop in eggs. Return temperature to medium high; set timer for 11 minutes.

Meanwhile, add ice and water to a cereal bowl. After 11 minutes is up, scoop out the eggs and place in ice bath.

Tip: crack eggs once they’re cool enough to handle and let sit in water. It’ll make them easier to peel!

Once cooled, peel eggs.

Slice eggs in half lengthwise. Gently remove the yolk and place yolks in a small bowl.

Mash the yolks with a fork. Mix in mayo, mustard, pickle juice, and salt & pepper.

Use a spoon or icing bag & tip to add yolk mixture back into egg whites.

Garnish with a light sprinkling of paprika.