Classic Deviled Eggs
You can't go wrong with a classic like this one! And a added bonus, this recipe gives you something to do with all the eggs you hard boiled for dyeing. Dovetailing Tip: Use 6 of the eggs you hard-boiled on day 1 for today’s recipe.
Prep time:
Cook time:
Serving size: 4
Calories per serving: 205
Ingredients:
Cook time:
Serving size: 4
Calories per serving: 205
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
Directions:
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.
Source: foodnetwork.com
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.
Source: foodnetwork.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
