Classic Deviled Eggs

| 0

 

Spring has sprung and what better time to  present a timeless classic to grace your Passover or Easter table. Our Classic Deviled Egg recipe is a basic canvas you can easily tweak to your personal flavor palate. Whether it be the addition of crumbled bacon, chives, a dash of cayenne, etc… the limit is your imagination and the end result is sure to be Egg-cellent!! 

Ready in about 35 minutes

Makes 12 deviled eggs

INGREDIENTS:
 6 Eggs
 ¼ cup Mayonnaise
 1 tsp White Vinegar
 1 ½ tsp Yellow Mustard
  tsp Salt
  tsp Black Pepper
 Smoked paprika for garnish
DIRECTIONS:
1

Fill a saucepan about a quarter of the way with cold water. Place the eggs in a single layer at the bottom of the saucepan. Add more water so that the eggs are covered by an inch or two of water.

2

Heat the pot on high heat and bring the water to a full rolling boil.

3

Turn off the heat, keep the pan on the hot burner, cover, and let sit for 12 minutes.

4

Strain the water from the pan and run cold water over the eggs or place in a bowl of ice water to cool them quickly and stop them from cooking further.

5

Crack and carefully peel the eggs under running water. 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.

6

Spoon prepared yolk mixture into the egg whites and sprinkle with smoked paprika.

7

Enjoy!!

Ingredients

INGREDIENTS:
 6 Eggs
 ¼ cup Mayonnaise
 1 tsp White Vinegar
 1 ½ tsp Yellow Mustard
  tsp Salt
  tsp Black Pepper
 Smoked paprika for garnish

Directions

DIRECTIONS:
1

Fill a saucepan about a quarter of the way with cold water. Place the eggs in a single layer at the bottom of the saucepan. Add more water so that the eggs are covered by an inch or two of water.

2

Heat the pot on high heat and bring the water to a full rolling boil.

3

Turn off the heat, keep the pan on the hot burner, cover, and let sit for 12 minutes.

4

Strain the water from the pan and run cold water over the eggs or place in a bowl of ice water to cool them quickly and stop them from cooking further.

5

Crack and carefully peel the eggs under running water. 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.

6

Spoon prepared yolk mixture into the egg whites and sprinkle with smoked paprika.

7

Enjoy!!

Classic Deviled Eggs