Deviled Eggs
Deviled eggs are a simple, make-ahead finger food that suits a picnic blanket as easily as a wedding buffet. This version adds a tablespoon of sugar and a teaspoon of vinegar to the mashed yolks, which gives the filling a gentle sweet and tangy edge against the mayonnaise and mustard. Chilling the eggs in cold water straight after boiling makes them easier to peel and keeps the yolks from turning grey.
Instructions
Put the eggs in a pot and add enough cold water to cover them completely. Set the pot over high heat and bring the water to a rolling boil.
Turn the heat down to a lower medium boil and cook the eggs for 12 minutes.
Drain the eggs and chill them right away in cold water, so the cooking stops and the yolks stay pale yellow.
Peel the eggs and cut each one in half lengthwise with a knife.
Lift the yolks out gently, taking care not to tear the whites, and drop them into a bowl. Set the whites on a plate.
Mash the yolks with a fork until no large lumps remain. Stir in the mayonnaise, sugar, mustard, vinegar, salt and pepper, and taste to check the seasoning.
Spoon the yolk mixture carefully back into the egg white halves. Finish with a light sprinkling of paprika if you like.
Make it personal.
Custom engraved cutting boards, utensils, and kitchen accessories. Great gifts for anyone who cooks.
Shop Custom Chef →Affiliate link · PicksByRecipe may earn a commission at no extra cost to you.
