On the Tailgate Menu: Classic Deviled Eggs
These were a last-minute addition to my tailgate menu, requested by my daughter, and considering everyone in my family loves deviled eggs, how could I say no?
Luckily, I had everything that I needed on hand and she was able to whip them up pretty quickly, in time for kick-off.
Classic Deviled Eggs, courtesy of Mary Nolan on Food Network
Ingredients:
6 eggs
1/4 cup mayonnaise
1 teaspoon white vinegar
1 teaspoon yellow mustard
1/8 teaspoon salt
Freshly ground black pepper
Smoked Spanish paprika, for garnish
Directions:
Place eggs in a single layer in a saucepan and cover with enough water that there's 1 1/2 inches of water above the eggs. Heat on high until water begins to boil, then cover, turn the heat to low, and cook for 1 minute. Remove from heat and leave covered for 14 minutes, then rinse under cold water continuously for 1 minute.
Crack egg shells and carefully peel under cool running water. Gently dry with paper towels.
Slice the eggs in half lengthwise, removing yolks to a medium bowl, and placing the whites on a serving platter.
Mash the yolks into a fine crumble using a fork. Add mayonnaise, vinegar, mustard, salt and pepper, and mix well
Evenly disperse heaping teaspoons of the yolk mixture into the egg whites. Sprinkle with paprika and serve.
Notes:
To make it easier to distribute the yolk mixture, my daughter put it in a Ziploc bag, cut a corner and squeezed it into each egg half. I also added a little dill on the top for garnish. We added about a tablespoon of sweet pickle relish to the recipe