Eggs - Deviled
This classic deviled egg recipe is always a crowd favorite. The eggs are delicious, and it's easy to make more for larger gatherings. I've added some optional ideas - use the seasonings your family likes. Add relish, onion and/or celery for a little more flavor and texture. There is no wrong way to flavor them.
Now You Know: Why are they called Deviled Eggs? The word “devil” is just a culinary term that is used to describe a highly seasoned dish.
Ingredients
6 hard boiled eggs1/4 cup mayonnaise (I use Miracle Whip)
1 teaspoon white vinegar (optional use dill pickle juice instead)
1 teaspoon yellow mustard (optional - dijon mustard)
1/8 teaspoon salt (or seasoned salt)
Freshly ground black pepper
Smoked Spanish paprika, for garnish
Instructions
1. Hard boil the eggs*2. 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.
3. Evenly disperse heaping teaspoons of the yolk mixture into the egg whites. Use a piping bag if you want a fancier look. Sprinkle with paprika and serve.
*There are several ways to hard boil eggs. I found this recipef fom the Joy of Cooking is foolproof:
Bring 2 to 4 quarts of water to a boil in a saucepan over high heat. Gently lower the eggs into the water using a slotted spoon. Return to a boil and reduce the heat to a simmer. Cook for 14 minutes for large eggs, 12 minutes for medium and small eggs, and 15 minutes for jumbo eggs.
Transfer eggs to a bowl of cold water and ice to stop cooking.