Classic Deviled Eggs

Ingredients

• • 6 eggs

  • 1/4 cup mayonnaise

  • 2 teaspoon white vinegar

  • 2 teaspoon yellow mustard

  • 1/8 teaspoon salt

  • Freshly ground black pepper

  • paprika, for garnish (optional)

Directions

• 1. Place eggs in a saucepan and cover with enough water that there's 1 1/2 inches of water above the eggs. Heat on high until water begins to boil, then cover, turn the heat to low, and cook for 10 minutes. Remove from heat and leave covered for 14 minutes, then rinse under cold water continuously for 1 minute (this makes pealing them easier).

  2. Crack egg shells and carefully peel under cool running water. Gently dry with paper towels.

  3. Slice the eggs in half lengthwise, removing yolks to a medium bowl, and placing the whites on a serving platter.

  4. Mash the yolks into a fine crumble using a fork.

  5. Add mayonnaise, vinegar, mustard, salt, and pepper, and mix well.

  6. Pour the yolk mixture into a plastic bag and cut off a small piece of the bag's corner.

  7. Using the plastic bag like a pastry bag, squirt the yolk mix into the egg whites.

  8. Sprinkle with paprika and serve. Note: the deviled eggs lose flavor with time because the vinegar evaporates, so don't make these too far in advance.

Sources Recipe courtesy of Mary Nolan

http://www.foodnetwork.com/recipes/classic-deviled-eggs-recipe.html