Deviled Eggs
One of the oldest appetizers in the world, virtually unchanged in America since 1940.
Servings 12 peices
Ingredients
- 6 hard-boiled eggs
- 1/4 cup mayonnaise
- 1/8 teaspoon salt
- 1 teaspoon white vinegar
- 1 teaspoon Grey Poupon or dijon mustard
- Splash worcestershire
- Smoked Spanish paprika or finely sliced green onions for garnish
Instructions
- Start by cutting the eggs in half lengthwise, then carefully slipping the yolks out of the whites. Make sure not to break the whites because they will be the container that holds the filling.
- Once you have removed all of the yolks and placed them into a bowl, thoroughly mix with mayonnaise until the yolks have broken down.
- Season with a little salt—but not pepper. Instead, add a dash of hot sauce or pinch of White Pepper.
- Stir in mustard, vinegar, and a small dash of Worcestershire
- Garnish with paprika or finely sliced green onion