Classic Deviled Eggs
6 hard-cooked eggs, peeled and cut lengthwise
1/4 cup mayonnaise
1/2 teaspoon mustard
1/2 teaspoon vinegar
1/8 teaspoon salt
1/4 teaspoon pepper
Paprika or cayenne for a garnish
Remove yolks from egg whites and press them through a sieve into a bowl. Add mayonnaise, mustard, vinegar, salt and pepper and mix thoroughly. Spoon yolk mixture into a zipable sandwich bag. Seal and cut a small corner off the bag with a pair of scissors. Squeeze the yolk into the egg white halves and sprinkle lightly with paprika or cayenne. Cover loosely with plastic wrap and refrigerate. Eat within 24 hours. Makes one dozen deviled eggs. If you have any leftover yolk mixture after you’ve filled all the egg white halves, it makes a good sandwich filler.
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