Delicious Deviled Eggs
I love eggs. The hard boiled, soft boiled, sunny side up kind more so than the scrambled or poached kind. I needed an appetizer for a girls night in, and came across this Deviled Eggs recipe from Serious Eats. No lack of compliments for this one!
Ingredients:
12 large eggs 2 tbsp mayo 1 tbsp Dijon mustard (up to) 1 tbsp white wine vinegar 1/2 - 1 tsp (or more!) of hot sauce 1/4 c of olive oil (divided, see instructions) salt and pepper 3 tbsp thinly sliced chives crushed red pepper or hot paprika sea salt
Directions:
Add 1 tray of ice cubes to a large bowl, fill with water, and set aside. Boil or steam eggs for about 12 minutes. Immediately place eggs in bowl of ice water and allow to cool before peeling under cool running water. Slice each egg in half lengthwise.
Place all yolks in the bowl of a food processor (optional.. I just mixed everything by hand). Select 16 of the best-looking egg white halves and set aside; reserve remaining 8 for another use. Add mayonnaise, mustard, most of the vinegar, and hot sauce to food processor and process until smooth, scraping down sides of bowl as necessary.
With machine running, slowly drizzle in 2 tablespoons olive oil. Season mixture to taste with salt and remaining vinegar (if desired). Transfer to a zipper-lock bag. Filling and egg white halves can be stored in the refrigerator up to overnight before eggs are filled and served.
Cut off a corner of zipper-lock bag and pipe filling mixture into egg whites, overstuffing each (I probably should have done this.. instead I just scooped with a spoon). Drizzle with remaining olive oil and sprinkle with black pepper, chives, crushed red pepper or paprika, and sea salt. Serve immediately.














