Tags

6 eggs, hard boiled and peeled
1/4 c mayonnaise
1 t yellow mustard
1/2 teaspoon white vinegar
1/4 teaspoon salt
paprika or fresh minced dill weed (optional)

Place 6 eggs in a medium sauce pan, cover eggs with cold water, put a lid on the pot and bring the water to a boil over high heat. Reduce the heat and simmer for ten minutes. Immediately submerge the eggs in ice water to stop the cooking. Peel all 6 eggs and rinse well.

Cut eggs in half lengthwise. Arrange egg whites, cut side up on a serving dish. Put the yolks in a small bowl and mash them with a fork. Stir in the mayonnaise, mustard and salt. Spoon or pipe a small amount of the mixture into each egg white half, dividing mixture as evenly as possible between the eggs. Sprinkle with paprika or dill if desired. Refrigerate until ready to serve. Yield 12 deviled eggs.

Just a thought, you really want 12 egg white halves that are intact and pretty when you are finished. Consider boiling seven eggs, that allows for one peeling mishap. I usually just throw in the seventh egg yolk for good measure, it fills the deviled eggs nice and full and won’t diminish the flavor.

Deviled Eggs Variations

Sweet Pickle Deviled Eggs
6 large eggs, hard boiled and peeled
1/4 cup mayonnaise
1 1/2 tablespoons sweet pickle juice
1 teaspoon prepared mustard
1/4 teaspoon of Salt and pepper

Sweet gherkin pickles sliced or diced, for garnishing

Spicy Deviled Eggs
Mash 6 hard-boiled egg yolks,
2 tablespoons mayonnaise,
1 teaspoon mustard,
1 teaspoon Worcestershire sauce
1 teaspoon white vinegar,
1 teaspoon lemon juice,
2 dashes of hot sauce
1/4 teaspoon salt.

Dust the whites with paprika, then fill with the yolk mixture.
Top with dill or chives, and maybe lemon zest too.

Deviled Eggs with Bacon
Mash 6 hard-boiled egg yolks,
1/4 cup mayonnaise
1 teaspoon Dijon mustard
1/2 teaspoon white vinegar
1/4 teaspoon salt

Fill the egg whites with the yolk mixture. Top with crumbled cooked bacon.

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