Which, by the way, in my head is totally spelled “devilled”.
Ingredients
- 12 boiled eggs peeled* and sliced in half
- 1/2 cup mayonnaise
- 2 teaspoons mustard
- 1 teaspoon vinegar
- 1/4 teaspoon salt
- 1/2 teaspoon pepper
- paprika for garnish
Directions
- Scoop yolks out of boiled eggs (by gently pushing from the outside of the egg to pop them out)
- Place yolks in a separate mixing bowl. Set egg whites aside (in one of those nifty deviled egg trays if you have, if, like me you don’t, then just use a casserole dish)
- Mix all above ingredients (except for the paprika) together with yolks using a fork to mash it all together well
- Scoop mix back into egg whites and sprinkle paprika on top for garnish
*I asked my friends on Facebook (and my sister!) how to get the egg shells off without peeling all the whites off with them. Here are the suggestions I tried that worked beautifully! Use older eggs (not rotten, obviously, just not super fresh). I put them in a pot and covered them with cold water. Then brought the water to a boil and boiled them for somewhere between 5 and 10 minutes. I think that’s longer than everybody suggests, but I’m paranoid that way. Then I removed them from the heat, drained off the boiling water and ran cold water into the pot over them. I let them set for a few minutes. Then I ran each one under cold water, tapped them, cracked them, and peeled them under the cold running water. No problems, beautiful eggs!
My family eats these for snacks (though they don’t last long!) This is an easy recipe to double or triple if you’re taking it to a family gathering too.
Enjoy!
No comments:
Post a Comment