Who said deviled eggs are just for parties and barbecues? There are always some version of deviled eggs at almost every event. I first had these stinky little guys when I lived in North Carolina. Back in my broke college days, these guys kept my belly full while on a budget. As I got older, the recipes for these eggs kept evolving. I have even had them with smoked salmon and gorgonzola.
This recipe is a throwback to the classic recipe. You only need a few ingredients and about 10 minuted to get these on the table.
Classic Deviled EggsCourse: SidesDifficulty: Easy
6 eggs, hard cooked and peeled
4 tablespoons mayonnaise
1 teaspoon yellow mustard
3/4 teaspoon white wine vinegar
pinch of salt
fresh ground black pepper
- Cut the hard boiled eggs in half long ways. Remove the yolks and place in a medium sized bowl.
- Mash the yolks with a fork and stir in mayonnaise, mustard, and vinegar. Mash and stir all ingredients together well.
- Spoon an equal amount of yolk mixture among the 12 yolk whites.
- Sprinkle eggs with smoked paprika and serve immediately.