- 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