Deviled eggs are a midwest staple at family get togethers and neighborhood get togethers. My husband, mom, and good friend Meghan all love deviled eggs but I've always been wary. My friend Meghan made some deviled eggs for a dinner party that I was guilted into trying and turns out they were a lot better than I expected. She was heavy handed with the mustard and that seemed to be the key for me. Deviled eggs are now part of the regular rotation when we host family holidays!
Ingredients:
6 eggs, at room temperature
4 tablespoons mayo
1 1/2 tablespoons Dijon mustard
1 tablespoon apple cider vinegar
1/2 teaspoon paprika
2 tablespoons fresh chives, chopped
salt and pepper
Preparation:
1. To hard boil eggs, bring a large saucepan of water to a rolling boil. Water should be high enough to cover the eggs. Once boiling, add eggs with a large spoon or skimmer. Boil eggs for 14 minutes.
2. Remove eggs with a slotted spoon or skimmer and immediately submerge in a bowl of ice water for eggs to cool. Let eggs cool for at least 5 minutes.
3. Once eggs have cooled, peel eggs. Cut eggs in half lengthwise.
4. Use a small spoon to scoop out solidified egg yolk into a bowl. Retain egg whites.
5. In a small food processor, whip egg yolks, mayo, mustard, apple cider vinegar, salt and pepper. This can also be done by hand with a fork, but I prefer to whip it to make the filling as fluffy as possible.
6. Use a small spoon or piping bag to fill reserved egg whites. Sprinkle with paprika and top with chives. Best served fresh.
Ingredients:
6 eggs, at room temperature
4 tablespoons mayo
1 1/2 tablespoons Dijon mustard
1 tablespoon apple cider vinegar
1/2 teaspoon paprika
2 tablespoons fresh chives, chopped
salt and pepper
Preparation:
1. To hard boil eggs, bring a large saucepan of water to a rolling boil. Water should be high enough to cover the eggs. Once boiling, add eggs with a large spoon or skimmer. Boil eggs for 14 minutes.
2. Remove eggs with a slotted spoon or skimmer and immediately submerge in a bowl of ice water for eggs to cool. Let eggs cool for at least 5 minutes.
3. Once eggs have cooled, peel eggs. Cut eggs in half lengthwise.
4. Use a small spoon to scoop out solidified egg yolk into a bowl. Retain egg whites.
5. In a small food processor, whip egg yolks, mayo, mustard, apple cider vinegar, salt and pepper. This can also be done by hand with a fork, but I prefer to whip it to make the filling as fluffy as possible.
6. Use a small spoon or piping bag to fill reserved egg whites. Sprinkle with paprika and top with chives. Best served fresh.