Deviled Eggs
Classic deviled eggs: gently cooked eggs filled with yolks mashed with mayonnaise, white vinegar and yellow mustard, finished with smoked paprika.
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Ingredients
- 6 eggs
- 1/4 cup mayonnaise
- 1 teaspoon white vinegar
- 1 teaspoon yellow mustard
- 1/8 teaspoon salt
- black pepper freshly ground
- smoked Spanish paprika for garnish
Instructions
- Place the eggs in a single layer in a saucepan and add water to cover them by 1 1/2 inches. Heat on high until the water begins to boil. Cover, reduce the heat to low, and cook for 1 minute. Remove from the heat and leave covered for 14 minutes, then rinse continuously under cold water for 1 minute.
- Crack and carefully peel the eggs under cool running water. Gently dry them with paper towels. Slice lengthwise, place the whites on a serving platter, and transfer the yolks to a bowl.
- Mash the yolks with a fork into a fine crumble. Add the mayonnaise, vinegar, mustard, salt and black pepper and mix well.
- Evenly spoon heaping teaspoons of the well-mixed filling into the egg whites. Sprinkle with smoked Spanish paprika and serve.
Notes
The pepper and paprika have no set amounts and are not counted in the nutrition. Keep deviled eggs at 40°F or below and do not leave them out for more than 2 hours.
Nutrition
Serving: 1servingCalories: 204kcalCarbohydrates: 0.7gProtein: 9.6gFat: 17.7gSodium: 282mgFiber: 0.1gSugar: 0.4g