Deviled Eggs

Today I made Deviled Eggs for Easter. Although I work on Easter, I still wanted to be able to make something for tomorrow night's family dinner. I used a simple recipe from the Food Network. Mine didn't turn out as well as I would have liked, but since it was my first time making them, they still taste delicious! Next time I will cook the eggs just a tad bit longer, and I will add oil to the pan so that the eggs peel more smoothly.

Here's what you'll need:

- 6 eggs
- 1/8 tsp. of salt
- 1 tsp. of white vinegar
- 1 tsp. of yellow mustard
- a few dashes of paprika
- a pinch or two of black pepper
- 1/4 cup of mayo

What to do:

1. Place the eggs in a saucepan, fill it with a few inches of water (so that the eggs are covered with water).
2. Bring the eggs to a boil; then cover the pan, remove from heat, and set the timer for 14-16 minutes.
3. Rinse the eggs with cold water.
4. Carefully peel the eggs (mine did not peel very well; next time I'm going to add oil to the saucepan so the shells come off better).
5. Slice the eggs in half and remove the yolks.
6. In a small bowl mix the yolks, mustard, black pepper, mayo, salt, and vinegar with a fork.
7. Scoop out a little of the mixture and place into each egg half.
8. Sprinkle a little paprika onto all of the eggs.




There you have it! Easy, classic deviled eggs. These are perfect for Easter appetizers, and they even have a spot on the table during Easter dinner.

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