Just Deviled Eggs



 

8 large eggs
1/3 cup mayonnaise
1 Tbsp. Dijon mustard
1 tsp. vinegar, your choice of flavor
1 Tbsp. minced shallot
1/4 tsp. hot sauce
salt and pepper
Paprika, for garnish
Place eggs in a medium saucepan; add cold water to cover by 1 inch. Bring to a rolling boil. Remove pan from heat; cover, and let stand 13 minutes. Drain, and run eggs under cold water to cool them.
Once you have pealed your eggs ,slice the eggs in half lengthwise. Scoop out the yellow yolks into a small bowl and mash them with a fork until they are smooth and paste like. Add the mayonnaise, mustard, hot sauce, shallots, vinegar, salt and pepper and stir until blended and creamy. Taste and adjust seasonings to suit your tastes.
Divide the filling evenly into the hollows of the egg whites with a spoon heaping it slightly. For an easy method of filling your eggs, scoop the filling into a heavy-duty plastic bag. Press the filling into a corner of the bag and then snip off the corner and use it like a pastry bag to squeeze the mixture attractively into the hollows of the egg whites. Sprinkle with paprika if desired. 

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