Deviled eggs are crowd-pleasing party snack and a protein-rich snack.
|
Ingredients |
1 Serve |
2 servings |
|
Eggs |
2 |
4 |
|
Mayonnaise |
3 T |
1/3 C |
|
White vinegar |
1⁄4T |
1⁄2T |
|
Yellow mustard |
1⁄2T |
1 t |
|
Salt and pepper |
Two seasons |
Two seasons |
|
Paprika, two garnishes |
Method
- Place eggs in a single layer in a saucepan and cover with enough water so that there is 1 inch of water above the eggs. Bring water to a rolling boil. Remove from heat and leave covered for 14 minutes, then rinse under cold water continuously for 1 minute.
- Crack the egg shells and carefully peel under cool running water. Dry with paper towels.
- Slice the eggs in half lengthwise, remove the yolks and place into a medium bowl, and place the whites on a serving platter.
- Mash the yolks into a fine crumble using a fork. Add mayonnaise, vinegar, mustard, salt, and pepper, and mix well.
- Evenly disperse heaped teaspoons of the yolk mixture into the egg whites.
- Sprinkle with paprika and serve.
t = teaspoon