Classic deviled eggs
Classic creamy deviled eggs with mayonnaise, Dijon mustard and a finishing sprinkle of BADIA Paprika.
Ingredients
Everything you need
6
Large eggs
3 tbsp
Mayonnaise
1 tsp
Dijon mustard
1 tsp
White vinegar
To taste
Salt and pepper
To taste
BADIA Paprika, for garnish
Instructions
- Place the eggs in a saucepan and cover with cold water. Bring to a boil over medium-high heat.
- Once boiling, cover the pot, turn off the heat and let the eggs sit for 10–12 minutes.
- Drain the eggs and transfer them to a bowl of ice water to cool. Peel once cooled.
- Slice the eggs in half lengthwise. Scoop the yolks into a small bowl and arrange the egg whites on a serving platter.
- Mash the yolks with a fork until crumbly. Mix in the mayonnaise, Dijon mustard, vinegar, salt and pepper until smooth and creamy.
- Spoon or pipe the yolk mixture into the egg whites.
- Sprinkle lightly with BADIA Paprika. For extra heat, add a dash of chili pepper hot sauce.
- Serve immediately or refrigerate until ready to serve.
