DOES ANYONE HERE ACTUALLY STILL EAT DEVILED EGGS ??
Ingredients:
6 large eggs
3 tbsp mayonnaise
1 tsp Dijon mustard
1 tsp white vinegar
1/8 tsp salt (or to taste)
1/8 tsp ground black pepper
Paprika, for garnish
Optional: chopped fresh chives or parsley for garnish
Directions:
Place the eggs in a single layer in a saucepan and cover with water. Bring the water to a boil over medium-high heat. Once boiling, remove the pan from heat, cover, and let the eggs sit for 10-12 minutes.
Transfer the eggs to an ice water bath and let them cool completely for about 5-10 minutes.
Peel the eggs carefully and slice them in half lengthwise. Remove the yolks and place them in a small mixing bowl.
Mash the yolks with a fork until crumbly. Add the mayonnaise, Dijon mustard, vinegar, salt, and pepper. Mix until smooth and creamy.
Spoon or pipe the yolk mixture back into the egg whites. For a polished look, use a piping bag with a star tip.
Sprinkle the tops with paprika and garnish with chives or parsley if desired.
Serve immediately or chill in the refrigerator until ready to serve.
Prep Time: 15 minutes | Cooking Time: 12 minutes | Total Time: 27 minutes
Kcal: 60 kcal per egg half | Servings: 12 deviled egg halves
