Traditional Deviled Eggs
This recipe is adapted from Sheila Lukins' "U.S.A. Cookbook," co-author of the popular "Silver Palate" cookbooks from the 1980s and '90s. If you're new to making stuffed eggs, this is the perfect starting point: just eggs, mustard, mayonnaise, a splash of Tabasco, and a festive sprinkle of paprika (or you can add a garnish of chives for extra flair). These stuffed eggs are a simple yet impressive addition to any holiday table.
Ingredients:
- 6 large eggs
- 3 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon white vinegar (or lemon juice)
- Salt and pepper to taste
- Paprika for garnish
- Fresh chives or parsley (optional, for garnish)
Instructions:
- Boil the eggs: Place the eggs in a saucepan, cover with cold water, and bring to a boil. Once boiling, turn off the heat and let the eggs sit in the hot water for 9-12 minutes.
- Cool the eggs: Transfer the eggs to an ice bath or run them under cold water to cool.
- Peel the eggs: Once cooled, peel the eggs carefully.
- Prepare the filling: Slice the eggs in half lengthwise. Remove the yolks and place them in a bowl. Mash the yolks with a fork.
- Mix the filling: Add mayonnaise, mustard, vinegar, salt, and pepper to the yolks. Mix until smooth.
- Fill the eggs: Spoon or pipe the yolk mixture back into the egg whites.
- Garnish: Sprinkle paprika on top and add chopped chives or parsley if desired.
- Serve: Enjoy your classic deviled eggs!
Feel free to customize the flavors by adding a touch of hot sauce, relish, or bacon bits!
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Recipes