Simple Deviled Eggs
Tools You'll Need
- Measuring Cups
- Measuring Spoons
- Cutting Board
- Paring Knife*
- Large Saucepan
- Large Slotted Spoon or Soup Spoon
- 6 eggs
- ¼ cup mayonnaise
- 1 teaspoon white vinegar
- 1 teaspoon Dijon mustard
- Dash of hot sauce
- ⅛ teaspoon salt
- Freshly ground black pepper
- Smoked paprika for garnish
Bring eggs to room temperature
Take eggs out of the refrigerator and let them sit so they reach room temperature.
Place a large pot of water on a high heat and bring to a rolling boil (with just enough water to cover the eggs.)
Using tongs, gently place eggs in water and cook for 13–15 minutes.
Create ice bath
While eggs are cooking, place ice cubes in a large bowl and fill bowl with water to create an ice bath.
Place eggs in ice bath
After eggs are finished cooking, use tongs or a large slotted spoon to remove eggs and place in an ice bath to cool for 5–10 minutes.
Dry, crack, and peel
Remove eggs from the ice bath and dry with a paper towel. Gently crack the eggshell and peel, making sure no shell is left on the eggs.
Half and remove yolks
Using a sharp paring knife, slice the eggs in half lengthwise. Carefully remove the yolks with a teaspoon and place them in a medium mixing bowl.
Mash and whisk ingredients together
Mash the yolks into a fine crumble using the back of a fork. Add mayonnaise, vinegar, mustard, hot sauce, salt, and pepper, and whisk together.
Add yolk mixture into egg whites
Using whichever method you're most comfortable with*, divide the yolk mixture into the egg whites.
Sprinkle and serve
Sprinkle top of eggs with paprika and serve.