Creamy Deviled Eggs
Description
Add this to your easy to make appetizers or side dish recipes. They are great to serve on Easter, Christmas or any get together.
Ingredients
8 large eggs
1/3 c. light mayonnaise (or full fat)
1 T. Dijon mustard (or favorite mustard)
1 t. white wine vinegar
1 T. minced shallot, optional
1/4 t. hot sauce, like Tabasco, optional
salt and ground pepper, to taste
paprika, for garnish
Directions
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Place eggs in a medium saucepan; add cold water, covered by 1 inch; bring to a rolling boil. Remove pan from heat; cover; let stand 13 minutes. Drain; run eggs under cold water to cool.
While eggs are boiling, mix together mayonnaise, mustard, vinegar, shallot, and hot sauce in a medium bowl.
Peel eggs; cut in halves lengthwise; transfer yolks to the mayonnaise mixture, leaving whites intact; mash with a fork until smooth. Season with salt and pepper, to taste. Use a spoon to mound yolk mixture into the whites.
Serve, sprinkled with paprika. Cover. Refrigerate up to 8 hours.
8 servings.