Recipe~ Basic Deviled Eggs

I love deviled eggs. I think they are perfect dish for Easter, or for any occasion. The recipe below is a mainstay in my kitchen, and is made quite frequently. The recipe below is great for classic, easy, and basic Deviled Eggs. Feel free to double or triple the recipe, or add herbs, or other toppings. For an interesting twist on this recipe, try topping bacon or cheese. Enjoy the recipe below, and I hope that you will make it, and enjoy it.


Ingredients

US

6 organic, or free-range large eggs
1/4 cup mayonnaise, preferably organic
1 teaspoon apple cider vinegar
1 teaspoon yellow mustard, such as Koop's
1/2 teaspoon sea salt
Freshly ground Simply Organic Daily Grind Black Pepper, to taste
Smoked Spanish paprika, for garnish

Metric

6 organic, or free-range large eggs
55 grams mayonnaise, preferably organic
1 metric teaspoon, or 5 millilitres apple cider vinegar
1 metric teaspoon, or 5 grams yellow mustard, such as Koop's
1/2 metric teaspoon, or 3 grams sea salt
Freshly ground Simply Organic Daily Grind Black Pepper, to taste
Smoked Spanish paprika, for garnish



Directions

Place eggs in a single layer in a saucepan and cover with enough water that about 1 1/2 inches of water is above the eggs. Place pan on stove.

Heat on high until the water begins to boil, then cover, turn the heat to low, and cook for 1 minute. Now remove from heat and leave covered for 14 minutes, and then rinse under cold water continuously for 1 minute.

Crack egg shells and carefully peel under cool running water. Gently dry with paper towels.

Slice the eggs in half, lengthwise, removing yolks to a medium bowl, and then placing the whites on a serving platter.

Now mash the yolks into a fine crumble using a fork. Add mayonnaise, vinegar, mustard, salt, and pepper, and mix well.

Evenly disperse heaping teaspoons of the yolk mixture into the egg whites.

Sprinkle with smoked paprika for garnish. Serve and enjoy.