6 eggs, large; hard-boiled and peeled
1 tsp vinegar
1 tsp dijon mustard
1/4 cup mayonnaise
Salt and pepper, to taste
Green onions, for garnish
Paprika, for garnish
Slice each egg lengthwise. Scoop out the yolk which will be used for filling. Set the whites aside.
In a large mixing bowl, mash the yolks into a fine crumble using a whisk or a fork. Add mayonnaise, vinegar, and mustard in a bowl. Stir the mixture until smooth. Season with salt and pepper.
Now that you have the filling, transfer the mixture to a pastry bag with a 5-inch plain tip. Fill the whites with the mixture and serve on a plate. Garnish with green onions and paprika for presentation.
Since we’re making classic deviled eggs, we’re sticking to the basic ingredients which are mayonnaise and mustard. That said, you can still spice these up by adding almost any ingredient that you like. The list is endless on what you can add — avocados, sausages, shrimp, crabmeat, tomatoes and chopped pickled vegetables are great options. A secret tip that famous cooking personalities like Julia Child and Martha Stewart recommend putting in your deviled eggs is unsalted butter. Use 2 tbsp per dozen eggs to make the filling stick together better.
Sugar: 1g
:
Calcium: 12mg
Calories: 64kcal
Carbohydrates: 1g
Cholesterol: 84mg
Fat: 6g
Iron: 1mg
Potassium: 30mg
Protein: 3g
Saturated Fat: 1g
Sodium: 66mg
Vitamin A: 119IU
