My husband made one request for Easter: deviled eggs. He loves eggs. He's been known to eat ten deviled eggs in one sitting. I don't make these very often because I don't like them.
And I think they stink.
And my husband doesn't have much self-control around them.
But when he makes an easy request like that, I had to make them.
I know a lot of people have hard-boiled eggs around after Easter, so this recipe should be pretty timely. This version is basic. Josh likes most things plain, so he didn't want me to add anything fancy like chipotle peppers or bacon If those things sound good though, you should add them to the yolk mixture if that floats your boat.
The ingredients you need:
- 1 dozen eggs (preferably a few days old, really fresh ones will be more difficult to peel)
- 1 tablespoon white vinegar
- 1/2 cup mayo
- 2 teaspoons mustard
- paprika (optional)
1. First we need to hard boil the eggs. If you have a preferred method of hard boiling eggs, skip this step. Otherwise, put the eggs into a large pot and fill it with cold water so that the eggs are covered by at least an inch of water.
Set the burner on medium-high heat until the water reaches a gentle boil. Then, slide the pot off the heat and cover for 12 minutes.
After 12 minutes, place eggs immediately in ice water to stop the cooking process.
2. Peel the eggs under running water.
3. Slice each egg in half and scoop out the yolks into a medium-size bowl.
4. Add the vinegar, mustard, and mayo to the yolks. Add salt and pepper to taste.
5. Mix, mix, mix!
6. Now you have two choices: spoon the yolk mixture back into the egg whites or pipe it in. I chose to pipe it in because I think it's easier to control and looks prettier. If you don't want to bother, then just plop it in with a spoon.
You can call them done now.
Or you can sprinkle on a little paprika like I did here. Or dill. Or whatever herb or spice you like.