I don’t know why I don’t make deviled eggs more often. I love them! They are a good way to use up all those hard boiled eggs at Easter time, but they’re also great to bring along to picnics and barbecues. They always go quickly, and even kids (at least the ones who are willing to try them) like them. And at a cost of about 10 cents per serving, they’re inexpensive too.
Classic Deviled Eggs
- 12 large eggs
- 3-4 tablespoons mayonnaise
- 2 teaspoons Dijon mustard
- 2 teaspoons white vinegar
- 1/4 teaspoon salt
- Dash of cayenne pepper
- 1 teaspoon paprika
- Place eggs in a large saucepan and cover with water by one inch. Bring to boil; lower heat to a simmer and cook for 15 minutes.
- Fill a large bowl halfway with ice and water. When eggs have cooked, transfer them with a slotted spoon to ice bath. Let cool completely. Peel eggs and cut each in half lengthwise.
- Remove yolks and place in a bowl. Mash yolks with a fork until smooth.
- Add 3 tablespoons of mayonnaise, mustard, vinegar, salt and cayenne pepper. Mix until well blended. Add additional tablespoon of mayonnaise if desired for smoother consistency.
- Transfer yolk mixture to a piping bag fitted with a plain or star tip, or to a Ziplock bag. If using a Ziplock bag, seal bag and snip off one corner. Pipe yolk mixture into empty egg whites.
- Sprinkle filled eggs with paprika. Chill until serving.
Who Dished It Up First: I’m not sure where the first deviled egg originated. I’ve heard that stuffed eggs were featured in medieval cookbooks, so they’ve probably been around for awhile. I adapted this recipe from myrecipes.com.