Deviled Eggs

Deviled eggs are a classic recipe and perfect for the holidays, potlucks, and parties. They are also a satisfying healthy snack that's easy to make. 

Hard boil the eggs:

Place the eggs in a large saucepan and cover with 2 inches of water. Add the vinegar and salt to the water. Bing the water with the eggs to a rolling boil. Remove from the heat, cover, and let the eggs sit for 10 minutes to finish cooking. Remove the eggs with a slotted spoon to a large bowl of ice water. Let them sit for a few minutes, or until cooled.

Tap the shell on a hard surface all the way around to make the peeling easier. Deshell the hard-boiled eggs. 

Make the filling:

After all the eggs are deshelled, slice your eggs in half lengthwise.  Scoop out the yolk into a small bowl and mash it with a fork. Place the yokeless egg white on a serving tray.

To the egg yolk, add mayonnaise, Dijon mustard, apple cider vinegar, tabasco sauce, salt, and pepper, and mix together until creamy. 

Use a small spoon or a piping bag to fill the egg white with the yolk mixture. Sprinkle a little paprika for that extra dash of deviled-ness and serve them up to some happy guests.

Recipe

Deviled Eggs

Deviled eggs are a classic recipe and perfect for the holidays, potlucks, and parties. They are also a satisfying healthy snack that's easy to make.

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Equipment

• Large saucepan with lid
• Slotted spoon
• 1 bowl for an ice bath
• 1 bowl to mix the filling

Ingredients

  

• 12 eggs
• 8 tablespoon mayonnaise
• 6 tablespoon dijon mustard
• 2 teaspoon apple cider vinegar egg filling
• 1 teaspoon apple cider vinegar hardboiled eggs
• ½ teaspoon salt egg filling
• ½ teaspoon salt hardboiled eggs
• ½ teaspoon pepper
• Optional garnish paprika or pickled onions

Instructions

 

Hard boil the eggs:

• Place the eggs in a large saucepan and cover with 2 inches of water. Add the vinegar and salt to the water.
• Bing the water with the eggs to a rolling boil. Remove from the heat, cover, and let the eggs sit for 10 minutes to finish cooking.
• Remove the eggs with a slotted spoon to a large bowl of ice water. Let them sit for a few minutes, or until cooled.
• Tap the shell on a hard surface all the way around to make the peeling easier. Deshell the hard-boiled eggs.

Make the filling:

• After all the eggs are deshelled, slice your eggs in half lengthwise. Scoop out the yolk into a small bowl and mash it with a fork. Place the yokeless egg whites on a serving try.
• To the egg yolk, add mayonnaise, Dijon mustard, apple cider vinegar, salt, and pepper, and mix together until creamy.
• Use a small spoon or a piping bag to fill the egg white with the yolk mixture.
• Sprinkle a little paprika for that extra dash of deviled-ness and serve them up to some happy guests.