I must say I enjoyed Deviled eggs and it’s really easy to make. It’s an appetizer that will never get old and an all time best seller on your party table.
The other week my friend, S, sent me a recipe exchange email chain. Basically you send the chain to your friends and they email a recipe to 1 person and it’s just a good way to get a bunch of new recipes. So, this recipe for deviled eggs was sent to me. I’ve actually never made deviled eggs before. Sure, I’ve had them, but never attempted them at home. My senora in Spain actually made absolutely amazing deviled eggs – she went all out too – she would make an extra egg so that she could run the egg yolk through some sort of cheese curler to decorate the remaining deviled eggs with these curled egg yolk shavings. The presentation couldn’t be better. Unfortunately I never got the recipe from her. Such a shame. It did taste similar to this recipe though. I know there are a ton of deviled egg recipe out there and you could probably quickly come up with your own, but I must say I enjoyed this one and it was really easy to make.
Deviled eggs - a perfect appetizer to bring to your next dinner party!
5 minPrep Time
15 minCook Time
20 minTotal Time
- 6 eggs
- 1/4 cup mayonnaise
- 1/2 teaspoon dry mustard
- 1/2 teaspoon white vinegar
- 1/8 teaspoon salt
- 1/4 teaspoon black pepper
- Paprika, for garnish
- Place eggs in saucepan, and fill it up with water so that eggs are completely covered. Bring water to a boil then reduce heat and simmer for 10 minutes. Rinse eggs in cold water, peel and remove egg yolks.
- Mash eggs yolk in a bowl and add mayo, dry mustard, salt, pepper, and vinegar and mix everything together.
- Fill egg white shells with the mixture (can use a piping bag for a nicer presentation) and sprinkle with paprika.