Easter Recipe: Deviled Eggs
My friend KK makes the world’s best deviled eggs. So good, that when we were still living in the same city, it was understood amongst our group of friends that she would be bringing them to any potluck event. So good that whenever someone in that group of friends got engaged, we would all clamor to be the first to get them the deviled egg tray off the wedding registry.
What could be a more natural compliment to the pretty, colorful Easter Eggs than some delicious deviled ones to eat? Nothing.
KK’s Deviled Eggs
- a dozen eggs
- 2-3 tbsp mayo
- 3-4 squirts Dijon mustard
- 3-4 squirts yellow mustard
- 1-2 tsp balsamic vinegar
- salt (to taste)
Boil 12 eggs – hard cooked. Rinse and shell. Slice the eggs in half (pole to pole). Carefully remove the yolks (so as not to break the whites) and put into a big mixing bowl. Place the egg whites onto a plate.
In the mixing bowl, add 2-3 heaping tablespoons of mayonnaise, 3-4 big squirts of both Dijon and yellow mustard, a sprinkling of salt (to taste), about 1-2 teaspoons of balsamic vinegar. You can also add finely chopped onions, chives, parsley, truffle oil, or anything else you want.
Whip the yolk mixture until it is creamy. Add it into the egg whites with a spoon. You can also get fancy and use a cake decorator tool to do this.
Sprinkle with paprika and add a sprig of parsley. Then try not to eat them all before your guests arrive.
(Image via theneatos)