Whenever the conversation of eggs comes up in a group, Lenny is the first to say “Denise doesn’t like eggs”. It isn’t that I dislike eggs, what I dislike is when eggs are not cooked properly. Something I dislike even more is when a good egg is not made into an amazing deviled eggs. I tend to lean more towards classic deviled eggs made with a touch of mayo and mustard. A little creamy but not too creamy. I still like to taste the egg.
This recipe is a good one to have on hand as Easter is around the corner, and most likely those with littles at home will have an abundance of hard-boiled eggs on hand.
Classic Deviled Eggs
6 hard-boiled eggs, cut in half, yolks removed
2 tablespoons mayo, we prefer full fat, real mayo
2 tablespoons mustard, I prefer dijon but use whatever is your favorite
1 teaspoon cider vinger
kosher salt, to taste
fresh cracked pepper, to taste
dill – optional as a garnish
paprika – optional as a garnish
Add yolks, mayo, mustard, and vinegar to a small bowl. Mix well until smooth.
Season with pepper to taste.
Put mixture back into the egg whites.
Garnish if desired.