Favorite Deviled Eggs

 Everybody loves deviled eggs. 
 Add eggs to a large pot and cover with water. 
Add 2T vinegar. The vinegar helps with the
 peeling later. Bring to a boil, cover, and take 
off heat. let sit for 15 – 18 minutes.
Drain off hot water and fill the pot
with cold water. Peel when the eggs are cool 
enough to handle. 
Cut in half lengthwise, Remove the yolks to
a food processor. If you don’t have one, put in
a bowl and use a whisk to blend the yolk mixture.
 Add the yolk mixture to a plastic baggie. 
Use a jar or glass to hold the baggie upright.
 Snip one corner of the baggie and use it like a 
pastry bag to fill the egg whites.
 If you used a food processor, the yolk mixture 
will be very smooth and creamy.
Refrigerate until serving time, then garnish
with a sprig of chive or a sprinkle of paprika

Deviled Eggs
1 dozen L or XL eggs
2 T white vinegar
1 C mayonnaise
1 T yellow mustard
1/4 t salt
1/4 t pepper
paprika for sprinkling

Place the eggs in a large pot and cover with water.
Add the vinegar, it helps when you peel them. 
Bring to a boil over high heat. Cover and turn off
 the heat. Let sit for 15-18  minutes. Drain water
 and fill the pot with cold water.
 Peel when cool enough to handle.
Slice each in half lengthwise. Remove the yolks and
 put in a food processor. Add mayo, mustard, salt 
and pepper to the yolks. Blend until smooth. 
Scoop the yolk mixture into a plastic baggy. 
Snip off a bit of the corner of the baggie. 
Use the baggie like a pastry bag to pipe
 the yolk mixture into the egg whites. 
Sprinkle with paprika. Chill until serving. 

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