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.