Oh deviled eggs! How do I love thee!? Let me count the ways!! One….you are so easy to make! Two….you are so very tasty! Three….well, its mainly the first two! But anyway, once Easter was over, I had a slew of hardboiled eggs that sure looked pretty, but not much else to do with them. Sure, I could have made egg salad, but who wants that when you can snack on fancy deviled eggs much like a 1950’s housewife?
1 teaspoon white vinegar
1 tablespoon mayonnaise
1/4 teaspoon prepared mustard (sometimes I use mustard powder, either works great)
salt and pepper to taste
1 teaspoon paprika
Hard boil your eggs the way you like to do it. When they are cooled, peel and split eggs in half lengthwise. Using a spoon, pop the yellow parts out into a medium sized bowl. Add the remaining ingredients except for the paprika and combine. You might need more mayo if the mixture is too dry, but it shouldn’t be too mushy either.
Scoop the yolks back into the egg whites, but don’t pack them too much. I like to put mine in using a fancy ziploc method: I take the mixture and put it into a ziploc bag, cut a small bit off the tip of one corner and then use it like a piping bag to pipe the yolk back into the eggs. How fancy!
Top with a sprinkle of the paprika and enjoy with some olives and a martini…or maybe just some juice, depending on how you roll.