Nika's Classic Deviled Eggs
I don’t know about you, but Spring and warmer weather always makes me want to break out my favorite picnic snacks. One of my favorites, especially around Easter when eggs are all the rage, is deviled eggs. It’s a perfect party snack or great for an outdoor bbq. I like to make a batch of classic, old school, grandma’s recipe eggs that everyone loves, then follow up with some fun variations to get people talking. Below is my classic recipe with a few ideas for playing up the flavors using our flavored vinegar. Do you have a fun way to play up a deviled egg? Share in the comments.
6 large eggs
3 tbsp mayonnaise
1 tsp Dijon mustard
1 tsp organic red wine vinegar
salt and pepper to taste
paprika for garnish
Bring a pot of water to a boil. Reduce the heat to low (or off) to ensure the water is no longer boiling or has bubbles and use a skimmer to place the eggs in the water. Then increase the heat back to high and set a timer for 14 minutes.
While the eggs are boiling prepare an ice water bath and set aside.
After 14 minutes, remove the eggs from the water and place in the ice water bath.
Once the eggs have cooled completely, peel them and slice in half lengthwise. Remove the yolk to a small bowl with a spoon and place the egg whites on a plate.
Mash the yolks with a fork and add the mayonnaise, mustard, vinegar, salt and pepper. Stir everything together.
Use a spoon to add a portion of the deviled egg mixture back into the hole of each egg white. Sprinkle on paprika for garnish
Substitute the red wine vinegar with our jalapeno white balsamic and sprinkle with chipotle or ancho powder for a Latin kick.