DEVILED EGGS

Here’s a classic recipe for deviled eggs:

Classic Deviled Eggs

Ingredients:

• 6 large eggs
• 2 tablespoons mayonnaise
• 1 teaspoon yellow mustard
• 1 teaspoon white vinegar
• Salt and pepper to taste
• Paprika for garnish
• Fresh chives or parsley for garnish (optional)

Instructions:

1. Boil the Eggs:
   • Place the eggs in a single layer in a saucepan and cover them with cold water, about an inch above the eggs.
   • Bring the water to a boil over medium-high heat. Once boiling, cover the saucepan, remove it from the heat, and let it sit for 10-12 minutes.
   • Transfer the eggs to a bowl of ice water to cool for about 5 minutes.
2. Peel the Eggs:
   • Gently tap the eggs on a hard surface and peel under running cold water for easier peeling.
3. Prepare the Filling:
   • Slice the eggs in half lengthwise. Carefully remove the yolks and place them in a mixing bowl.
   • Mash the yolks with a fork until they are smooth.
   • Add mayonnaise, mustard, vinegar, salt, and pepper to the yolks. Mix until well combined and smooth.
4. Fill the Eggs:
   • Spoon or pipe the yolk mixture back into the egg whites. You can use a piping bag with a star tip for a fancier presentation.
5. Garnish and Serve:
   • Lightly sprinkle paprika over the filled eggs for a bit of color.
   • Garnish with chopped chives or parsley if desired.
6. Chill:
   • Refrigerate the deviled eggs for at least 15 minutes before serving. Enjoy!

This is a basic recipe, and you can get creative with additional ingredients like relish, hot sauce, or bacon bits for different flavor variations!