So, the holidays are over and now you’re stuck with all those hard boiled eggs your kids just had to color and a person can only eat so many hard boiled eggs for breakfast. You could make egg salad, but perhaps a better treat is whip up a batch of Mom’s famous deviled eggs, a classic in goodness no matter who you are.
Ingredients
- 6 eggs – hard boiled and cooled
- 0.25 cup mayonnaise
- 1 tsp white vinegar
- 1 tsp mustard – Dijon preferred but plain old yellow will work
- 1/8 tsp salt
- Sprinkle of freshly ground black pepper
- Smoked paprika for garnish – Hungarian or Spanish
Process
- Mise en Place – measure and prepare your ingredients before starting
- If you are making the eggs:
- Place eggs in a single layer in a saucepan and cover with 1.5″ of water.
- Heat on high until water begins to boil, then cover, turn the heat to low, and cook for 1 min.
- Remove from heat and leave covered for 15 mins – longer if you are at elevation.
- Test for done by spinning the egg on its pointed side, if it flops over on its side, it needs to cook longer.
- Rinse under cold water continuously for 1 minute.
- Peel eggs under cool running water and pat dry.
- Slice eggs in half lengthwise and remove the yolks.
- In a bowl, mash yolks into a fine crumble using a fork., then add mayonnaise, vinegar, mustard, salt, and pepper, and mix well.
- Using a cookie press of plastic funnel bag, squirt yoke mixture evenly into egg whites. you can use the two-spoon method to get the yokes in the egg whites, but you won’t get a nice swirl.
- Sprinkle with paprika and you are good to go.
