E-Book:

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Printed Book:

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The Best Deviled Eggs

Place eggs in a single layer on the bottom of a medium saucepan. Fill withwater until eggs are completely covered by at least an inch. Heat saucepanover medium-high heat until the water is boiling, then turn heat to low,cover, and simmer for 1 minute. Remove from the heat and leave covered for15 minutes, then rinse the eggs under cold water for 1 minute.Crack egg shells and carefully peel eggs under cold running water. Gently dryeggs with a paper towel and cut them in half length-wise.Carefully scoop out the cooked yolks into a bowl and mash them into asmooth crumble with a fork. Stir in mayonnaise, vinegar, mustard, salt,pepper and green onion. Place the egg whites on a serving platter and filltheir centres full of the yolk mixture. Sprinkle the deviled eggs with smokedpaprika and serve.

 

Ingredients:

1)

large eggs : 6

2)

natural mayonnaise (Spectrum brand): 2 tablespoon

3)

white vinegar : 1 teaspoon

4)

mustard : 1 teaspoon

5)

sea salt : 0.25 teaspoon

6)

black pepper : 0.13 teaspoon

7)

green onion, very thinly sliced : 2 tablespoon

8)

smoked paprika for garnish : 1 pinch

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