Easter might be a bit of a different type of celebration this year, but there’s one thing that always makes us think of Easter celebrations—deviled eggs! There are so many varieties of them, but we’re going to go with the classic and let you decide if and how you want to dress them up.
- 6 eggs*
- 1/4 cup mayonnaise
- 1 teaspoon white vinegar
- 1 teaspoon yellow mustard
- 1/8 teaspoon salt
- Freshly ground black pepper
- Paprika, for garnish
*Tip: Using older eggs (more than a week or two old) makes for better peeling eggs as they separate from the shell naturally over time.
- Place eggs in a single layer in a saucepan and cover with enough water that there are 1 1/2 inches of water above the eggs. Heat on high until water begins to boil, then cover, turn the heat to low, and cook for 1 minute. Remove from heat and leave covered for 14 minutes, then rinse under cold water continuously for 1 minute.
- Crack eggshells and carefully peel under cool running water. Gently dry with paper towels. Slice the eggs in half lengthwise, removing yolks to a medium bowl, and placing 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 heaping teaspoons of the yolk mixture into the egg whites. Sprinkle with paprika and serve.
Recipe and photo from FoodNetwork.com