Deviled Eggs
Deviled eggs! There is one half missing. I didn’t take the picture in time.
Are Deviled Eggs considered a vintage recipe at this point? Not sure about that one but I really like them! I feel like they are great for brunch. You can use a piping bag and tip if you want it to have a very professional feel. I use a few ingredient swap-outs by using spicy brown mustard and Kewpie mayonnaise. But Dijon mustard and regular mayonnaise work just as well!
Deviled Eggs
Ingredients:
6 large eggs
1/4 cup mayonnaise (I use Kewpie mayonnaise)
1 small shallot, finely minced
2 teaspoon spicy brown mustard or Dijon mustard
1 to 2 dashes hot sauce, to taste
Kosher salt, to taste
Black pepper, to taste
Paprika, for garnish
Directions:
Place eggs in a saucepan and cover with cold water. Heat on high until the water comes to a boil. Remove from the heat, cover the saucepan and let it sit for 8 minutes. Drain and rinse the eggs under cold water for about a minute. Leave the eggs in the cold water until they are cool enough to handle.
Once cooled, peel the eggs. Cut in half length-wise and separate the yolks into a small bowl. I usually just plop them into the bowl but you can use a spoon to gently remove the yolks. Place the egg white halves right onto the serving platter.
Mash the yolks with a fork. Add the minced shallots, mustard, hot sauce, mayonnaise and season with salt and pepper. Taste the filling and adjust the seasoning!
Fill each egg white with the yolk mixture, dust with paprika (or even minced chives). Serve immediately or keep the platter covered in the fridge until you are ready to serve.
Enjoy!