Classic Deviled Eggs Recipe

How to make it

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• Boil eggs by your favorite method
• when COOL , peel and cut eggs in half and remove the yolks to a bowl
• Mash yolks until smooth with a fork
• In a separate bowl combine mayo, vinegar, Dijon, salt and pepper and herb of choice if using
• Blend in the mashed yolks into the mayo mixture.
• Adjust flavor to taste, maybe a bit more mayo, etc
• It's really important to taste the mixture for the best flavor and consistency!!!
• Fill hollowed out eggs with an equal mixture of the yolk mixture
• Sprinkle on paprika if desired
• Cover and chill if desired
• Note and tips:
• Deviled eggs actually tastes better if made a day ahead of time.
• Multiple recipe as desired.
• use a ricer to rice the yolks instead of mashing them for a lighter texture
• Add 1 tsp baking soda to the water one boils the eggs in for easier peeling
• Older eggs peel better than fresher ones
• Boil up extra eggs, but only use the extra yolks for your recipe for more of a yolk filling
• Use a small cookie scoop or melon baller tool to fill the eggs
• Use a pastry bag or electric cookie press with the spiral tip to pipe on the mixture into the hollowed out eggs
• Lastly , if one has a special egg platter and wishes to decorate center of platter with bed of lettuce leaves, stalks of fresh herbs etc, etc. etc, visual eye appeal always makes any recipe more enticing.
• Enjoy!