Classic Deviled Eggs
Ingredients
Instructions
6 large eggs
3 tablespoons mayonnaise
1 teaspoon Dijon mustard
1 teaspoon white vinegar
Salt and pepper, to taste
Badia® Paprika, for garnish
- 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 and transfer the eggs to a bowl of ice water to cool. Peel the eggs once cooled.
- Slice the eggs in half lengthwise. Carefully scoop out the yolks and place them in a small bowl. 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. Stir until smooth and creamy.
- Spoon or pipe the yolk mixture into the hollow centers of the egg whites.
- Lightly sprinkle Badia® Paprika on top for a classic finish. Add a touch of personality with a dash of chili pepper hot sauce!
- Serve immediately or refrigerate until ready to serve.
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