Monday, May 5, 2014

Deviled Eggs


My husband loves deviled eggs so for Easter this year, he prepared a bunch and a few of us tried them for the first time and we also loved them.  This is definitely a dish you either love or you hate.  Another time I will experiment with making a "lighter" version, but we indulged on Easter, so this is a very traditional deviled egg recipe.

This recipe makes 4-6 servings (2-3 egg halves/serving).

6 eggs
1/4 C mayonnaise
1 tsp white vinegar
1 tsp yellow mustard
1/8 tsp salt
black pepper (to taste)
paprika (for garnish)

To boil the eggs, place the eggs in a single layer in a large saucepan.
Cover the eggs with water to about 1 1/2" above the top of the eggs.
Bring the water to a boil, cover the pan, turn the heat to low, and then let the eggs cook for 1 minute.
Remove the pan from the heat and let it sit (covered) for 14 minutes.
Rinse the eggs under cold water for 1 minute (continuously).
Under cool running water, crack open the shells and peel the shells off the eggs.
Dry the eggs with apper towel.
Slice the eggs lengthwise and remove the yolks (placing them in a separate mixing bowl).
Put the egg whites on a large plate.
Mash the yolks with a fork and add the mayonnaise, vinegar, mustard, salt, and pepper and mix really well.
Place spoonfuls into the egg whites (divide the yolk mixture evenly between eggs) and sprinkle with paprika.
Serve or refrigerate until ready to serve.

This recipe is from

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