Deviled Eggs

Deviled Eggs are an American classic. I would be hard pressed to find a proper Southern table setting without them. They can be made in a myriad of ways, topped with smoked salmon, garnished with bacon, chives, or spicy jalapeno. This recipe for Deviled Eggs is a great foundation to build on and the perfect appetizer for a summer menu. 

INGREDIENTS

  • 6 Eggs
  • 2  large TBS mayonnaise
  • 2 TS white wine vinegar
  • 1/4 TS sugar
  • 1/2 TS hot sauce
  • 1 TBS Dijon mustard
  • Kosher salt to taste
  • Fresh ground pepper to taste 
  • Smoked Paprika and capers for garnish

PREPARATION

  • Fill a medium pot halfway with water. Bring the water in pot to a boil. Prepare an ice bath
  • Using a slotted spoon, gently place the eggs into the boiling pot of water. 
  • Cook eggs for 11 minutes, then using a slotted spoon, transfer the eggs to the prepared ice bath. Let cool completely, then peel and halve lengthwise.
  • Scoop the egg yolks into a small bowl and reserve the egg whites. 
  • Stir in remaining ingredients into egg yolks until smooth, then transfer mixture to a Ziploc bag. Cut small slit at corner of bag. This will be used as a makeshift piping bag. 
  • Pipe about a tablespoon of filing into each of the egg white halves. Lightly dust with paprika and capers to serve. 
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