Deviled eggs are a great snack for right before a big meal. In fact, many people makes them as a snack before christmas dinner, or for new years eve. They are also really common around this time,for easter. And this is because eggs have a “rebirth” meaning to them, spring is here and it is starting to get warmer and warmer, at least in the northern hemisphere.
Deviled eggs are an easy and quick snack to make. Plus, they look really pretty on a table with many other snacks, because of the shape they have.
Now, I like deviled eggs to be quite spicy, because I like them with a kick. But in this recipe we only use a bit of paprika, to give it that extra touch, so everyone likes it. But you can use a bit less paprika, or some more, depending on what you like. But if you do like spicy food, then you can add some hot sauce to the filling, and it tastes amazing.
This recipe, is really good and also quite cheap, because you only need eggs and a few other ingredients most of us already have un our kitchen pantry, because they are all basics.
We really like making recipes according to each season or celebration, and this one is great for easter, plus, it is one of the easiest recipes on our blog. So there is no excuse not to make these eggs, you totally have to try it. Now, this is the basic deviled eggs recipe, but you can add some other ingredients (besides the hot sauce) to make it more interesting, like: canned tuna, olives, green or black, canned bell peppers, tomato sauce, or even cooked chicken, pulled apart. We will upload some more egg recipes, but these are the classic deviled ones.
If you like this recipe, you have to go see our sweet potato and broccoli breakfast hash, which you will for sure love.
- 6 eggs, big
- 1/4 C (2.11 oz) (60 gr) mayonnaise
- 2 tsp (0.35 oz) (10 gr) mustard
- 1 tsp (0.16 fl oz) (5 ml) white vinegar
- Salt and pepper to taste
- Paprika, to taste
- Dry dill (optional)
Put a pot on the stove over medium heat with some water and bring it to a boil. Once it is boiling, add in the eggs and let them cook for 13 minutes.
When this time has passed, carefully remove the eggs from the pot and let them cool down for at least 10 minutes. You can also put them in a bowl with cold water to make them cool down faster.
Once the eggs have cooled down, remove the shells and cut the eggs in half lenghtwise. Remove the egg yolks using a small spoon and put them in a clean dry bowl.
Add in the egg yolks, mustard, vingera, salt, pepper and paprika. Mash and mix using a for until you get a sort of paste mixture that is thick.
Fill the cooked eggwhites with the mixture and decorate with some paprika and dill.