Best Deviled Eggs (Print Version)
# Ingredients:
01 -
3 tablespoons of mayo
02 -
6 eggs, large size
03 -
1 teaspoon of vinegar (apple cider)
04 -
Paprika for decoration
05 -
Salt and pepper as needed
06 -
1 teaspoon Dijon mustard
# Instructions:
01 -
Heat a pot of water until it boils. Lower the heat to stop bubbling, then carefully use a skimmer to lower eggs into the pot. Bring the heat back to high and set a timer for 14 minutes to boil.
02 -
As the eggs cook, grab a bowl, fill it with ice and water, and leave it aside. Once the 14 minutes are done, move the eggs straight into the cold water.
03 -
After cooling, crack and remove the shells from the eggs. Cut each one in half down the middle, then scoop out the yolks. Lay the whites on a plate.
04 -
Crush the egg yolks with a fork until mashed. Stir in mayo, mustard, vinegar, salt, and pepper. Keep mixing until you’ve got a creamy texture.
05 -
Take a spoon and scoop the filling into the hollow egg whites. Sprinkle paprika over the top for a finishing touch.
# Notes:
01 -
Dijon mustard boosts flavor, but you could swap it with pickle juice if vinegar’s not for you.
02 -
They keep fresh inside a sealed container for 48 hours. Great for events and gatherings!