CLASSIC DEVILED EGGS

Another perfect party food.

Simple and nostalgic, who doesn't love a devilled egg?

Serves: 12 servings of 2 devilled eggs / 6 servings of 4

Tools:

Ingredients:

Instructions:

Step 1: Fill your large pot with water and bring to a boil.
Step 2: Once the water starts to boil, take it off the heat and add your 12 large eggs using your skimmer. Immediately place the pot back on the heat and set a timer for 14 minutes.
Step 3: As the water boils, fill one of your large bowls with ice and cold water.
Step 4: When the 14 minutes are up, remove your eggs with the skimmer and add into your bowl of icy water.
Step 5: Once your eggs have cooled, remove the shell (make sure you get it all) and slice each egg in half length-wise. Add the yolk of each egg into your other bowl and set the hard whites aside.
Step 6: Once all your eggs are peeled, halved and emptied, mash the yolks with a fork until smooth.
Step 7: To the smashed yolks, add 6 tbsp of mayonnaise, 2 tsp of Dijon mustard, 2 tsp of apple cider vinegar, pinch of salt, and pinch of black pepper. Stir to combine. (If you want it extra-smooth, you can use a hand mixer)
Step 8: Add your smashed-yolk filling back into the eggs. If you're fancy, you can use a pastry bag to pipe the filling in. Some swear by adding the filling with a spoon. I have better success with a butter knife. However you do it, add your smashed-yolk filling back into your eggs. (And remember, it's easier to add more so maybe don't be too generous at the beginning; you don't want to run out).
Step 9: Sprinkle paprika over the finished eggs for garnish. It looks pretty and tastes even better. Enjoy!

Shopping List/Stock Check:

*You can store these in an airtight container in the fridge for up to three days

**You can boil the eggs a day or two ahead to save time (and make sure you don't singe your fingers as you peel)

THE FORGETFUL COOK