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| To make my Deviled Eggs extra fancy I top them with 2 tiny shrimp you can find in cans at the grocery store and then sprinkle with paprika |
Deviled eggs are one of this family’s favorites. They are great as a side dish/appetizer for brunches, picnics, cookouts and backyard barbecues. They are great to bring along to a potluck. Summertime seems to call for a batch of homemade deviled eggs.
Deviled eggs are amazingly easy to make and only require a few ingredients. A little mustard and vinegar make this version sing with taste. And smoked paprika provides the ultimate umami experience. Check out the tip on how to cook easy-peel hardboiled eggs to make the process stress-free.
Ingredients
- 6 large eggs
- 1/4 cup light mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon apple cider vinegar
- 3/8 teaspoon kosher salt
- 1/8 teaspoon black pepper
- 1/8 teaspoon smoked paprika
Directions
1. Fill a medium saucepan with enough water to cover your eggs. Add eggs, cover, and cook until hard-cooked, about 12 minutes. Transfer eggs to an ice bath and let sit until chilled, about 6 minutes. Peel. Discard shells.
2. Halve eggs. Scoop yolks into a medium bowl. Add mayo, mustard, vinegar, salt, and pepper; mix until smooth. Scoop mixture into a zip-top bag and cut off corner. Pipe yolk mixture evenly between whites. Sprinkle evenly with paprika. Serve immediately.
Recipe Tip:
To make easy-peel hardboiled eggs follow these tips. First put the carton of eggs upside down on your counter. Leave the eggs upside down while you bring the water to a boil. Turn the eggs upright and then place them one-by-one in the boiling water. Cook them for 12 minutes. Place in an ice bath or run cold water over the eggs until they are cool enough to hold. Peel with ease.
Nutritional Information
Serves: 6. Serving size: 2 halves. Calories per serving: 139; Fat 12g; Protein 6g; Carbohydrate 0g; Fiber 0g; Sugars 0g; Sodium 271mg.
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