Sunday, April 8, 2012

Classic Deviled Eggs

  • Gotta love an old classic.  I don't know why I never think to make deviled eggs any other time of the year but Easter time, but I should try making these yummy things a few time a year!  There are so many different varieties I ran into while searching for a recipe...southwest, bacon and cheddar, cream cheese filled...all sounded great!
I made these as a request by my hubby, and he approved :)  I definitely ate more than my share.  Better get back to that diet tomorrow...

  • Classic Deviled Eggs

  • 6 eggs
  • 1/4 cup mayonnaise
  • 1 teaspoon white vinegar
  • 1 teaspoon yellow mustard
  • 1/8 teaspoon salt
  • Freshly ground black pepper
  • Smoked Spanish paprika, for garnish

Place eggs in a single layer in a saucepan and cover with enough water that there's 1 1/2 inches of water above the eggs. Heat on high until water begins to boil, then cover, turn the heat to low, and cook for 1 minute. Remove from heat and leave covered for 14 minutes, then rinse under cold water continuously for 1 minute.
Crack egg shells and carefully peel under cool running water. Gently dry with paper towels. Slice the eggs in half lengthwise, removing yolks to a medium bowl, and placing the whites on a serving platter. Mash the yolks into a fine crumble using a fork. Add mayonnaise, vinegar, mustard, salt, and pepper, and mix well.
Evenly disperse heaping teaspoons of the yolk mixture into the egg whites. Sprinkle with paprika and serve.

Recipe Source: Food Network

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