Deviled Eggs

Wed November 19, 2014

Deviled Eggs


6 eggs
1/4 cup mayonnaise
1 teaspoon white vinegar
1 teaspoon yellow mustard
1/8 teaspoon salt
Freshly ground black pepper
Paprika, for garnish 


Place eggs into a sauce pan. Gently add water until there are 2 inches of water above the eggs. Place on stovetop and high heat until the water boils. Once water is boiling cover the saucepan with a lid and turn off the heat.

Leave covered and let the eggs cook for 15 minutes. Once the 15 minutes are up, rinse the eggs under cold water for 2 minutes.

Gently crack the egg shells and peel under cool water. Once peeled, dry the eggs with a paper towel. Cut the eggs in half and remove yolks into a bowl. Set egg whites aside on a plate or serving platter.

Mash the yolks using a fork; add in the mayonnaise, vinegar, mustard, salt, and pepper until thoroughly mixed. Evenly distribute the yolk mixture into the egg whites. Sprinkle with paprika and serve.