Deviled Eggs
katherine wise
Whether at a backyard barbecue or a fancy cocktail party, deviled eggs are always one of the first things to disappear.
ingredients
- 6 large eggs
- 1/4 cup mayonnaise
- 1/2 tsp. dry mustard or 1 tsp. prepared mustard
- 1 tsp. white wine vinegar
- 1/2 tsp. salt
- dash of pepper
- 1/4 tsp. paprika
directions
- 1
Put eggs in a 3-quart heavy saucepan, cover with cold water, partially cover pan, and bring to a rolling boil. Reduce heat to low, cover completely, and cook eggs for 30 seconds, Remove from heat and let stand, covered, for 15 minutes.
- 2
Transfer eggs to a bowl of ice and cold water and let stand for 30 minutes; drain.
- 3
Peel eggs and halve lengthwise. Carefully remove yolks and mash in a bowl with a fork. Add mayonnaise, mustard, vinegar and stir with a fork until smooth. You can also put egg mixture in food processor and pulse until smooth.
- 4
Spoon egg mixture into egg whites. Sprinkle yolk mixture with paprika.
notes
Grandma's deviled eggs never lasted long. Everyone gobbled them.
Source: katherine wise
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