Smitten Kitchen has a classic recipe for deviled eggs with a filling that is both creamy and sour. Great for parties, picnics, or as a starter.
Ingredients: 6 large eggs. 2 tablespoons mayonnaise. 1 teaspoon Dijon mustard. 1 teaspoon white wine vinegar. 1/8 teaspoon salt. Pinch of black pepper. Paprika for garnish. Chopped fresh chives for garnish.
Instructions: Place the eggs in a single layer in a saucepan and cover with cold water. Bring the water to a boil over high heat, then reduce the heat to low and simmer for 9-12 minutes, depending on your desired yolk consistency 9 minutes for softer yolks, 12 minutes for firmer yolks. Transfer the eggs to a bowl of ice water to cool for a few minutes, then peel and cut them in half lengthwise. Scoop out the yolks and place them in a separate bowl. Mash the yolks with a fork and add mayonnaise, Dijon mustard, white wine vinegar, salt, and black pepper. Mix until smooth and creamy. Fill each egg white half with the yolk mixture, using a spoon or a piping bag for a neater presentation. Sprinkle paprika and chopped fresh chives on top for garnish. Refrigerate the deviled eggs for at least 30 minutes before serving to allow the flavors to meld. Enjoy your delicious deviled eggs!
Prep Time: 15 minutes
Cook Time: 12 minutes
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