Classic Deviled Eggs

What is it about deviled eggs that always seem to please a crowd? You see them a lot at cocktails parties, but we eat them at Thanksgiving. I’m not really sure why. I’ve always found them to be, well, a little redundant; especially in their preparation. You boil the egg, remove the yolk and then put it back again. Regardless, I love them. I’ve made six preparations of them, and I’ve started with the traditional one.

Ingredients

Serves 8.
8 large eggs
1/3 c. Mayo
1 tbl. Dijon mustard
1 tsp. white-wine vinegar
1 tbl. minced shallot
1/4 tsp. hot sauce
S&P
Paprika, for garnish

Directions

1. Place eggs in a pot, and cover with cold water. Bring to a boil, then immediately remove from the heat, and let stand for 15 minutes. Drain and rinse eggs under cold water to cool them.
2. Mix all the ingredients together including the cooked yolks you’ve retrieved from slicing the peeled eggs in half lengthwise.
3. Spoon the mixture into the egg whites, and sprinkle with paprika just before you serve them. I prefer Hungarian paprika, it’s spicy and adds flavor as well as color.

Five More Coming Up

I got a little creative, and thought of a few off the wall and out of the box deviled egg recipes. They all turned out to be delicious, and just as easy as this classic take. I’m posting a new one every Monday through the end of March. And, looking a little further down the road, my April series will be all about pudding.

Recipe adapted from Martha Stewart’s Creamy Deviled Eggs.