Classic Deviled Eggs
Servings 12
Equipment
- Large saucepan
Ingredients
- 7 eggs
- 3 tbsp mayonnaise
- 1 ½ tsp apple cider vinegar
- 1/2-3/4 tsp whole-grain mustard, to taste
- ¼ tsp Worcestershire sauce
- Sea salt and freshly cracked pepper, to taste
- Paprika
Instructions
- Side Note: Older eggs are known to be easier to peel after boiling.
- Place the eggs into a large saucepan then cover completely with cold water.
- Bring to a boil over high heat then boil for 1 minute. Turn the heat off and remove it from the burner. Cover with a lid and let the eggs sit for 10 minutes.
- Immediatrly plunge the eggs into a large bowl of ice-cold water filled with ice cubes, until the eggs are cool to the touch – about 3 minutes.
- Gently tap the bottom of the egg on the counter to crack then carefully roll the egg on the counter to crack the rest of the shell.
- Carefully, peel the shell from the egg. If the shells are stubborn, try peeling them under warm running water. Cut each egg in half lengthwise and arrange on a serving tray, discarding two worst-looking halves, to allow for fuller stuffed eggs, if desired. Set aside.
- Carefully drop the yolks into a bowl and mash them with a fork until no lumps remain.
- Add the mayonnaise, apple cider vinegar, coarse mustard, Worcestershire sauce, sea salt, and freshly cracked pepper, to taste, and mix well with a rubber spatula until creamy and smooth with no lumps.
- Spoon the yolk mixture into a small zip lock bag. Squeeze it until the filling is in the bottom corner of the bag. Snip off the corner of the bag then gently squeeze and fill each egg white half.
- Sprinkle tops with a touch of paprika. Serve and enjoy.