If ever there was a classic appetizer (possibly even retro), it has to be deviled eggs. For the purists out there, this is a traditional recipe. However, if you want to change it up a bit, there are a myriad of variations which you can try. Some use cayenne pepper for a spicy twist, while others add lemon juice, avocado, miso, or olives. I suggest first mastering the basic recipe, then branch out from there.
8 large eggs, hard boiled
1/3 cup mayonnaise
1 Tbsp. Dijon mustard
1 tsp. white-wine vinegar
Freshly ground pepper
- Peel and halve eggs lengthwise
- Remove yolks from peeled eggs and transfer to a bowl.
- Mash eggs with a fork, mix in mayonnaise, mustard, and vinegar, until smooth.
- Season with salt and pepper.
- Using a pastry bag, pipe yolk mixture into boiled egg whites.
- Serve immediately or chill up to 2 hours.
Food Mingle Blog Alternatives and Substitutions:
- Rather than using a pastry bag, I simply used a resealable plastic sandwich bag, and snipped off the corner.
- I like to sprinkle just a bit of paprika on top of the deviled eggs, for both taste and color.
Yield: 16 pieces