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Deviled Eggs
Certainly! Here’s a classic deviled eggs recipe:
Ingredients for Deviled Eggs:
- 6 large eggs
- 3 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1/2 teaspoon white vinegar
- Salt and pepper to taste
- Paprika, for garnish
- Fresh chives or parsley, finely chopped (optional, for garnish)
Instructions for Deviled Eggs:
- Hard boil the eggs: Place the eggs in a saucepan and cover them with water. Bring the water to a boil, then reduce the heat to a low simmer and cook for about 10-12 minutes. Once done, transfer the eggs to a bowl of ice water to cool down quickly.
- Peel the eggs: Once the eggs are cooled, peel them carefully. Gently tap each egg on the countertop to crack the shell, then roll it between your hands to loosen the shell. Peel off the shell under cold running water to help remove it more easily.
- Cut the eggs: Slice each egg in half lengthwise. Carefully scoop out the yolks and place them in a separate bowl. Arrange the egg white halves on a serving plate.
- Prepare the filling: Mash the egg yolks with a fork until they are crumbly. Add mayonnaise, Dijon mustard, white vinegar, salt, and pepper to the mashed yolks. Mix everything together until smooth and well combined. Adjust seasoning to taste.
- Fill the egg whites: Spoon or pipe the yolk mixture evenly into the hollows of the egg whites.
- Garnish: Sprinkle a bit of paprika over the filled eggs for color and flavor. You can also garnish with finely chopped fresh chives or parsley if desired.
- Serve: Arrange the deviled eggs on a serving platter and serve immediately. You can also refrigerate them for later, but it’s best to consume them within a day or two for optimal freshness.
Enjoy your delicious homemade deviled eggs!
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