Easter is fast approaching. Maybe life just flies by even faster when you add a happy, energetic and mobile (yikes!) nine month old into the mix, but I feel like this holiday crept up on us this year. If you’re anything like our family, you will have a surplus of brightly colored eggs on Easter morning.You know what that means? Deviled Eggs!
My name is Jessy, and I am a Deviled Egg Enthusiast. In general, I tend to take eggs however I can get them (with the exception of raw or close to it…that’s gross!). When I go somewhere and they have Deviled Eggs, I get abnormally excited and make a point to eat my far share. I want to also take a moment to assert that Deviled Eggs are not just a summer picnic food. That’s right, I stand by the fact that they are delicious all year around.
This particular recipe is very simple. There are no super-special secret ingredients. Just pure, unadulterated, delightfully tangy Devilled Egg Goodness. Maybe next year I’ll hack this recipe and give it a fancy theme like bacon, or avocado or even caramelized onions. But for this year, I’m keeping it simple and easy and I’m praying that I can peel those eggs just right.
Basic Deviled Eggs
Source: Patty Scuteri
- 1 dozen large eggs
- 2 Tbsp. of mayonnaise
- 2 Tbsp. of apple cider vinegar
- 2 tsp. of yellow mustard
- 1 pinch of sugar
- salt and pepper to taste
- Paprika for sprinkling over the top (or if you want to kick it up a notch, use creole seasoning)
Hard boil your eggs and allow them to cool.
Carefully peel your eggs. I do this under cool water.
Dry off your eggs and then cut them in half. Reserve all of the yokes in a separate bowl. I carefully wash off my egg whites and put them on a paper towel to drain.
Mix your mayonnaise, apple cider vinegar, yellow mustard, sugar and salt and pepper into the bowl with your yolks and mix well with a fork, crushing up the yolks until fully combined. You can change the measurements of ingredients to taste.
Carefully spoon a tsp. of the yolk mixture into the eggs and then sprinkle with Paprika.
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