Whenever the conversation of eggs comes up, Lenny is the first to say “Denise doesn’t like eggs”. It isn’t that I dislike eggs, I actually love 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 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 exactly that a classic that you can rely on time and time again.
When I say I only like eggs that are cooked properly I am not kidding. I am the person who grumbles when the yolk is not runny in a poached egg or when scrambled eggs are dry and not creamy. Don’t get me started on hard-boiled as the green ring that wraps around a yolk when an egg is overcooked will put me over the edge. I have a foolproof recipe for the perfect hard-boiled eggs which are definitely the star for my classic deviled egg recipe.
This recipe is a good one to have on hand as Easter is around the corner, and most if you have littles at home there will have an abundance of hard-boiled eggs on hand. I tend to make this recipe often during the spring as it is perfect as a light lunch or even a little nibble before dinner. Kids love the creamy eggs as an afternoon snack too.
Recipe: Classic Deviled Eggs
Ingredients:
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 vinegar
kosher salt, to taste
fresh cracked pepper, to taste
dill – optional as a garnish
paprika – optional as a garnish
How To:
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.
Serve.
Eat.