Ingredients
Deviled Eggs Recipe
Ingredients
• 1 dozen eggs
• 2 teaspoons dijon mustard
• 1/3 cup mayonnaise
• 1 Tbsp minced onion or shallot
• 1/4 teaspoon tabasco
• Salt and pepper
• Paprika
1 First hard boil the eggs. (See how to make hard boiled eggs.) Fill
up a large saucepan half-way with water and gently add the eggs. Cover
the eggs with at least an inch of water. Add a teaspoon of vinegar
to the water (this will help contain egg whites from leaking out if
any of the shells crack while cooking). Add a pinch of salt to the
water. Bring the water to a boil. Cover, and remove from heat. Let
sit covered for 12-15 minutes. Drain hot water from pan and run cold
water over the eggs. (At this point if you crack the egg shells while
the eggs are cooling, it will make it easier to peel the shells.)
Let sit in the cool water a few minutes, changing the water if necessary
to keep it cool.
2 Peel the eggs. Using a sharp knife, slice each egg in half, lengthwise.
Gently remove the yolk halves and place in a small mixing bowl. Arrange
the egg white halves on a serving platter.
3 Using a fork, mash up the yolks and add mustard, mayonnaise, onion,
tabasco, and a sprinkling of salt and pepper. Spoon egg yolk mixture
into the egg white halves. Sprinkle with paprika.
Makes 2 dozen deviled eggs.
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