Classic Deviled Eggs Recipe

INGREDIENTS
6 large eggs
1/4 cup (60g) Mayonnaise
1 teaspoon White vinegar
1 teaspoon Mustard
Salt to taste
Black pepper to taste
Paprika for garnish or cubed ham, green onion, black pepper
Chives

DIRECTIONS
1. Place eggs in a single layer in a saucepan, add water and bring to a boil, turn the heat off, cover the
pan with a lid, and let sit for 12 minutes.

2. Transfer to a bowl with ice water and let cool. Carefully peel the eggs and gently dry with paper
towels.

3. Slice the eggs in half lengthwise, remove the egg yolks and place in a large bowl.

4. Mash the yolks into a fine crumble using a fork. Add mayonnaise, vinegar, mustard, salt, and pepper,
and mix until smooth. Check the seasoning, add more salt/pepper if needed.

5. Transfer the mixture into a piping bag (optional)

Scoop the mixture into the empty egg whites until each is equally filled. and pipe into the hole of each
egg white. Garnish with smoked paprika.
Cookbook:Deviled Eggs
Deviled Eggs
Category Appetizer recipes
Servings 6
Time 35-45 minutes
Difficulty Easy
Ingredients
For 12 deviled eggs halves:

6 eggs (large)
3 tablespoons of mayonnaise/salad dressing
1 tablespoon of sugar
1 teaspoon of mustard
1 teaspoon of vinegar
salt & pepper to taste
paprika (optional)

Variation II
Equipment
A small 2-quart pot saucepan
A small spoon or teaspoon
Fork
Paring Knife
Plate or small bowl
Gas or electric stove, at medium-high to high heat
Procedure

Scoop the mixture into the empty egg whites until each is equally filled.
Sprinkle a little paprika on the yolk of each re-filled egg.
Keep covered and refrigerated until ready to consume. Enjoy!