Delicious Deviled Eggs: A Classic Appetizer with a Tangy Twist
Deviled eggs are a timeless classic that graces the table at many gatherings, from family picnics to holiday dinners. These delectable bites boast a creamy, tangy filling nestled in perfectly boiled egg whites. Easy to prepare and delightful to eat, deviled eggs are sure to please any crowd.
Ingredients:
- 6 large eggs
- 2 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon white vinegar
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- Paprika, for garnish
- Chopped fresh chives, for garnish (optional)
Instructions:
- Hard-boil the eggs: Place the eggs in a single layer in a saucepan and cover with water. Bring to a boil over high heat. Once boiling, remove the saucepan from the heat and cover with a lid. Let the eggs sit in the hot water for 10-12 minutes.
- Cool the eggs: Transfer the eggs to a bowl of ice water to cool completely. This will make them easier to peel.
- Peel the eggs: Gently tap each egg on a hard surface to crack the shell, then peel under cold running water. Slice the eggs in half lengthwise and carefully remove the yolks.
- Prepare the filling: Place the egg yolks in a mixing bowl and mash with a fork until smooth. Add the mayonnaise, Dijon mustard, vinegar, salt, and pepper. Stir until well combined and creamy.
- Fill the egg whites: Spoon or pipe the egg yolk mixture back into the egg white halves. Be generous with the filling for the best flavor in every bite.
- Garnish and serve: Sprinkle the deviled eggs with a dusting of paprika and, if desired, a scattering of chopped fresh chives. Arrange on a platter and serve immediately or refrigerate until needed.
Enjoy your delicious deviled eggs—the perfect appetizer for any occasion!
The source of the article is from the blog trebujena.net