On the menu tonight – Deviled Eggs! There are tons of different ways to make deviled eggs, but sometimes it’s best to go with the classic version. That is what I made today, classic deviled eggs.
The recipe is quick to make and doesn’t have a long list of ingredients. The next time you have a party, make a batch of these deviled eggs. Pro-tip – make more than you think you’ll need.
- 6 eggs
- ¼ cup mayonnaise
- 1 tsp white vinegar
- 1 tsp Worcestershire sauce
- 1/8 tsp Kosher salt
- Freshly ground pepper
- Smoked Spanish paprika, for garnish
Place the eggs in a single layer in small pot or sauce pan and cover with water.
Cover and bring to a boil. Don’t walk away.
When the water comes to a boil, cook another minute, then cut the heat.
Let the eggs sit 12 to 14 minutes, then drain the hot water and replace with cold water.
When you can handle the eggs, gently crack the shells and rinse under cool water.
Slice the eggs in half lengthwise.
Put the yolks in a medium mixing bowl.
Put the egg halves in your serving platter.
Gently mash the egg yolks with a fork and mix in the mayonnaise, vinegar, mustard, salt, and pepper.
Mix to combine.
Put the filling in a zip lock baggie and snip one of the corners with scissors.
Squeeze out some of the filling into each of the egg halves.
Sprinkle the eggs with paprika and serve.
You could also garnish with a little piece of pimento and/or a little finely chopped dill.