DEVILED EGGS

Deviled eggs are a classic appetizer that’s simple to make, but always a crowd-pleaser. The creamy, tangy filling complements the tender egg whites perfectly. Here’s a basic recipe to make delicious deviled eggs:

Ingredients:

• 6 large eggs
• 3 tbsp mayonnaise
• 1 tsp Dijon mustard (or yellow mustard, if preferred)
• 1 tsp white vinegar or lemon juice
• 1/4 tsp salt
• 1/4 tsp black pepper
• Paprika, for garnish (optional)
• Fresh parsley, chopped (optional, for garnish)

Optional Variations:

• 1 tsp pickle relish (for a tangy twist)
• 1-2 tbsp finely chopped pickles or jalapeños (for extra flavor)
• 1 tsp hot sauce (for a spicy kick)
• 1 tbsp finely chopped chives or green onions (for added freshness)

Instructions:

1. Cook the eggs:
   • Place the eggs in a saucepan and cover them with cold water (about 1-2 inches above the eggs). Bring the water to a boil over medium-high heat.
   • Once the water boils, cover the pot with a lid and remove it from heat. Let the eggs sit in the hot water for about 10-12 minutes.
   • After the eggs have cooked, transfer them to a bowl of ice water (or run them under cold water) to cool for at least 5 minutes.
2. Peel the eggs:
   • Once the eggs are cool, gently tap them on a hard surface to crack the shell, then peel off the shells. Rinse the eggs under cold water to remove any small bits of shell.
3. Prepare the filling:
   • Cut each egg in half lengthwise and carefully remove the yolks. Place the yolks in a medium bowl and set the egg whites aside on a plate or serving tray.
   • Mash the yolks with a fork until smooth. Add the mayonnaise, Dijon mustard, white vinegar (or lemon juice), salt, and pepper. Mix well until the filling is creamy and smooth. If you want a tangier or creamier filling, adjust the mayonnaise or mustard to taste.
4. Fill the egg whites:
   • Spoon the yolk mixture into the hollowed-out egg whites, or use a piping bag or plastic sandwich bag with the tip cut off to pipe the filling neatly into each egg half.
5. Garnish:
   • Sprinkle a little paprika on top of each deviled egg for color and a hint of flavor. You can also garnish with freshly chopped parsley or chives, or add a small slice of pickle or jalapeño for a twist.
6. Serve:
   • Serve the deviled eggs chilled. They can be made ahead and stored in the fridge for a few hours before serving.

Enjoy your classic Deviled Eggs—perfect for parties, picnics, or as a tasty snack!