Classic Deviled Eggs
Allie adds a dash of hot sauce and tops with scallions to add texture, color, and flavor.
Deviled Eggs
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Classic Deviled Eggs
Allie adds a dash of hot sauce and tops with scallions to add texture, color,...
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Everyday Food, March 2004
- Prep Time 10 minutes
- Total Time 25 minutes
- Yield Serves 2
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Ingredients
- 4 large eggs
- 2 tablespoons reduced-fat mayonnaise
- 1/2 teaspoon Dijon mustard
- 1/2 teaspoon white-wine vinegar
- Dash of hot sauce
- Coarse salt and freshly ground pepper
- Thinly sliced scallions or paprika, optional, for serving
Directions
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Place 4 large eggs in a small saucepan; add water to cover eggs by 1 inch. Bring to a boil. Remove pan from heat; cover, and let stand 13 minutes. Drain; rinse eggs under cold water. Peel eggs; halve lengthwise. Remove yolks leaving whites intact; place yolks in a medium bowl.
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Add 2 tablespoons reduced-fat mayonnaise, 1/2 teaspoon each Dijon mustard and white-wine vinegar, and a dash of hot sauce; season with coarse salt and ground pepper. Mash together with a fork until combined.
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Spoon filling into egg whites; sprinkle with thinly sliced scallions or paprika.
I really liked these deviled eggs, it is mostly pantry staples which is great! I would recommend adding a last step of putting the eggs in the refrigerator for several minutes before serving.
I was disappointed with this recipe. I felt as if the vinegar overpowered the rest of the flavors. This was my first attempt at deviled egg. Perhaps there is a better recipe out there?