This is one of those recipes that I have always been PETRIFIED to make. Seriously, hard boiled eggs have been my nemesis. Will the egg yolk stay perfectly centered? Will they peel well? Will they be overdone? Will they be underdone?
In fact, like cheesecake, I have left that up to the experts (my mom and my sister) for decades.
This past Easter, I decided to face that fear, and I am so glad that I did! Deviled eggs are…easy peasy lemon squeezy. And delicious. And joy-inducing!
Muffin did not like them, but I don’t remember being too fond of them at the age of seven, either. They are completely an acquired taste.
Everyone else loved them.
Here’s what I did:
Source: Food.com (which is now going by another name???)
¼ cup mayonnaise
1 teaspoon white vinegar
1 teaspoon yellow prepared mustard
1/8 teaspoon salt
freshly ground black pepper
smoked Spanish paprika, for garnish
Place eggs in a single layer in a saucepan and cover with enough water that there is 1 ½ inches of water above the eggs. Heat on high until water begins to boil, then cover, turn heat to low, and cook for one minute. Remove from heat and leave covered for 14 minutes, then rinse continuously under cold water for one minute.
Crack egg shells and carefully peel under cool running water. Gently dry with paper towels. Slice the eggs in half lengthwise, removing yolks to a medium bowl and placing the whites on a serving platter. Mash the yolks into a fine crumble using a fork. Add mayonnaise, vinegar, mustard, salt, and pepper, and mix well.
Evenly disperse heaping teaspoons of the yolk mixture into the egg whites. Sprinkle with paprika and serve.
Note: Bonus points if you use the dyed eggs so that little bits of color pigment the egg white cups!
What is your opinion on deviled eggs?