Deviled Eggs
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This is a classic appetizer. Whenever they show up at a party they don’t last for long. They are also easier to make than you think, as long as you take your time. The name comes from the mustard used to give the yolks some bite, but I like to add a few shots of hot sauce too.
Ingredients
- 6 large eggs
- 3 Tbsp Mayonnaise
- 1 tsp Dijon mustard
- 1 tsp apple cider vinegar
- Salt & pepper, to taste
- A few dashes of hot sauce (optional)
- Paprika
Instructions
- Fill a medium sauce pan with water and bring to a boil.
- Turn to low and use a slotted spoon to place the eggs in the water.
- Increase the heat to high and cook the eggs for 14 minutes.
- While the eggs are cooking, fill a bowl with ice water.
- When the 14 minutes are up, place the eggs in the ice water bath to stop the cooking process.
- When the eggs have fully cooled, peel them and then cute them in half lengthwise.
- Remove the yolks with a small spoon and place them in a small mixing bowl. Place the whites on a plate.
- Using a fork, mash the yolks in the bowl, and then add the mayo, mustard, vinegar, salt & pepper, and optional hot sauce and mix thoroughly.
- Using a spoon, put the yolk mix into the holes in the egg whites, distributing it evenly. If you’d like to make them look a little fancier, you can use a piping bag or place the mix in a zip-lock bag and snip the corner.
- Garnish your deviled eggs with paprika and serve!