Deviled Eggs
Ingredients
6 eggs
1/4 cup mayonnaise
1 teaspoon white vinegar
1 teaspoon honey mustard
1/4 teaspoon smoked paprika
1/4 teaspoon garlic powder, or a clove of garlic
1/8 teaspoon salt
Freshly ground black pepper
Smoked paprika, for garnish
Optional
Basil
Smoked salmon
Original Source
Mary Nolan, for Food Network "Classic Deviled Eggs."
View recipe sourceView source
View recipe sourceView source
Instructions
Place eggs in a single layer in a saucepan and cover with enough water that there's 1½ inches of water above the eggs. Heat on high until water begins to boil, then cover, turn the heat to low, and cook for 1 minute. Remove from heat and leave covered for 14 minutes, 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 placing the whites on a serving platter. Mash the yolks into a fine crumble using a fork. Add mayonnaise, vinegar, honey mustard, garlic, paprika, salt, and pepper, and mix well.
Evenly disperse heaping teaspoons of the yolk mixture into the egg whites. Sprinkle with paprika and serve.
Mel's Notes
I like to use honey mustard (instead of yellow mustard, from the original recipe) and add garlic. I also add paprika into the yolk mixture, as accounted for above. I top the eggs with things I have on hand, like chopped up tomatoes, fresh basil, or smoked salmon.
Mom's Response
I thought of you today when I was making dinner. I used your recipe (including the honey mustard) to make deviled eggs. They were almost as good as yours ☺
Love,
Mom
