Here’s a classic deviled eggs recipe for you:
### Classic Deviled Eggs
#### Ingredients:
– 6 large eggs
– 2 tablespoons mayonnaise
– 1 teaspoon Dijon mustard
– 1 teaspoon white wine vinegar (or apple cider vinegar)
– Salt and pepper to taste
– Paprika (for garnish)
– Optional: chopped fresh chives or dill for garnish
#### Instructions:
1. **Boil the Eggs:**
– Place eggs in a single layer in a saucepan and cover with cold water.
– Bring the water to a boil over medium-high heat.
– Once boiling, cover the pan with a lid and remove it from heat. Let the eggs sit for 12 minutes.
– Transfer the eggs to a bowl of ice water and let them cool for about 5 minutes.
2. **Peel the Eggs:**
– Gently tap the eggs on a hard surface to crack the shell, then peel under running water to help remove any bits of shell.
3. **Prepare the Filling:**
– Cut the eggs in half lengthwise and carefully remove the yolks. Place the yolks in a medium bowl.
– Mash the yolks with a fork and add the mayonnaise, Dijon mustard, and vinegar. Mix until smooth and creamy.
– Season with salt and pepper to taste.
4. **Fill the Egg Whites:**
– Spoon or pipe the yolk mixture into the egg white halves.
– Garnish with a sprinkle of paprika and, if desired, chopped fresh chives or dill.
5. **Serve:**
– Arrange the deviled eggs on a serving platter. They can be served immediately or covered and refrigerated for up to 24 hours before serving.
Enjoy your classic deviled eggs!
