📖 Instructions

1. First things first, let's hard-boil those eggs! Place 6 large eggs in a saucepan and cover with cold water. Bring to a rolling boil, then immediately remove from the heat. Cover and let the eggs sit in the hot water for exactly 12 minutes. After 12 minutes, drain the hot water and rinse the eggs under cold water to stop the cooking process. Once cool enough to handle, peel those babies!
2. Now for the creamy peanut butter filling! In a medium-sized mixing bowl, mash the yolks of the hard-boiled eggs with a fork until they're smooth. Add 1/4 cup of creamy peanut butter, 2 tablespoons of mayonnaise (I prefer Duke's, but you do you!), 1 tablespoon of milk, 1/4 teaspoon of salt, and a dash of black pepper. Mix everything together until it's nice and smooth and creamy. If it's a little too thick, add a tiny bit more milk at a time, just until you get the right consistency.
3. Carefully cut the peeled eggs in half lengthwise. Remove the egg yolks and place them in the bowl with the peanut butter mixture. Gently stir to combine.
4. Use a spoon or a piping bag (if you're fancy!) to fill each egg white half with the peanut butter mixture. Try to make them as even as possible; it's a bit of an art. A little goes a long way!
5. Melt some chocolate chips (I like using semi-sweet, but milk chocolate works fine too) in a microwave-safe bowl in 30 second intervals until completely melted and smooth. Be careful not to burn it! (I've been there...)
6. Once the chocolate is melted, drizzle a little bit over the top of each deviled egg half. It's okay if it's not perfect; it's a rustic look, right?
7. Finally, add a mini Reese's Peanut Butter Cup to the top of each egg for that extra touch of deliciousness and cuteness! I always put it in the center, but that's just me.
8. Refrigerate for at least 30 minutes to allow the chocolate to set and the flavors to meld. Then... devour!