Classic Deviled Eggs . . .
There’s no messing with perfection, but this old-school hors d’oeuvre comes close.
These crowd-pleasing hors d’oeuvres get a wicked kick from zesty mustard and vinegar, which is why they’ve long been referred to as “deviled.” (The earliest known American recipe for deviled eggs dates to 1877.) Serve as a side for your spring holiday feast or cocktail party.
Ingredients:
8 eggs
3 Tbsp. mayonnaise
1 Tbsp. apple cider vinegar
1 Tbsp. unsalted butter, melted
2 tsp. sugar
2 tsp. yellow mustard
Kosher salt and freshly ground black pepper
Thinly sliced scallions or finely chopped chives, for garnish
Paprika, for garnish
Instructions:
Step 1 -
To a small pot, add the eggs and cover with water by 2 inches. Bring to a boil, cover, and remove from the heat. Let stand for 8 minutes, drain, and run under cold water to stop the cooking. When cool enough to handle, peel the eggs and halve them lengthwise pole to pole. Using a small spoon, remove the yolks and transfer to a large bowl; arrange the whites on a platter, cover, and refrigerate.
Step 2 -
Using a fork, mash the yolks, then add the mayonnaise, vinegar, butter, sugar, and mustard. Season with salt and pepper to taste and continue stirring and mashing until no lumps remain. Transfer to a piping bag fitted with a ½-inch round or fluted tip, and fill each egg white half with the yolk mixture. (Alternatively, use a small spoon for this step.) Carefully tent the deviled eggs with foil and refrigerate until chilled, at least 30 minutes.
Step 3 -
To serve, dust the eggs with the paprika and sprinkle with scallions.