Spring Recipes
DEVILED EGGS Sam Hu | Ahead of Thyme | Total Time: 35 minutes Yield: 12 deviled eggs | Diet: Vegetarian
Classic deviled eggs are a simple, easy, and healthy appetizer to make when you need something quick for brunch, picnics, barbecues, potluck lunches or Easter. They are fast to make with just a handful of simple ingredients, yet loaded with flavor. Plus, they store well and can be made ahead and assembled just before serving.
INGREDIENTS
• 6 large eggs
• 1 / 4 cup mayonnaise
• 1 teaspoon mustard
• 1 teaspoon white vinegar
• 1 / 8 teaspoon salt
• 1 / 8 teaspoon black ground pepper
• 1 / 8 teaspoon red pepper powder( optional to make it spicy)
• Smoked paprika( optional, to sprinkle on top)
• Finely chopped herbs, chives, dill, or parsley( optional, to sprinkle on top)
FLAVOR VARIATIONS FOR DEVILED EGGS You can never go wrong with a classic recipe. However, if you want to venture out a little, you definitely can. This recipe is 100 % versatile. Use it as a base and change it up by switching up the seasonings or adding extra ingredients. Try adding any of these ingredients for a twist:
• Chopped dill, parsley, or scallions
• Bacon bits
• Shredded cheddar cheese
• Tuna and pickles
• Hummus
INSTRUCTIONS Boil the eggs. Place eggs in a medium saucepan and cover with water so that there is 1-2 inches of water above the eggs. Bring to a boil over high heat. Remove from heat, cover, and set aside for 14 minutes. Run eggs through cold water for 1 minute.
Separate the yolks. Carefully peel the eggs and slice them lengthwise. Remove the yolks and place in a medium mixing bowl. Set egg whites aside. Make the filling. Using a fork, mash the yolks until crumbly. Add mayonnaise, vinegar, mustard, salt, and pepper. Add red pepper powder for a spicy kick( optional), and mix together until smooth and creamy.
Fill the egg whites. Spoon the mixture in a piping bag fitted with a large star tip and pipe the mixture into the egg whites in a circular motion starting at the edges and ending in the center until they are filled. You can also just use a spoon to scoop the mixture into the egg whites.
Serve. Sprinkle paprika and chopped herbs on top. Serve immediately, or place in the refrigerator until ready to serve.
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