Deviled Eggs

Makes 12

From The Perfect Egg,
by Teri Lyn Fisher and Jenny Park

12 eggs
6 tbsp mayonnaise
2 1/2 tsp Dijon mustard
1 tsp white wine vinegar
1/4 tsp salt
Pinch of sugar
Smoked paprika, for garnish
Dill or other fresh herbs, for garnish

MintysTable, Deviled Eggs HARD-BOIL THE EGGS
Place eggs in a large saucepan and cover with cool water by 1-2 inches. Place pan over high heat. Once the water starts to boil, remove from heat, cover and let stand for 10 minutes.

To peel the eggs, tap the eggs lightly against the counter to form a few cracks in the shell. Place eggs in ice water for at least a minute. Gently peel the eggs. Half the eggs lengthwise.

Scoop the egg yolks out of the egg whites and place into a medium sized bowl. Arrange the egg whites on a serving platter. Mash the egg yolks slightly in the bowl. Combine the mayonnaise, mustard, vinegar, salt, and sugar with the yolks and mash together until smooth. If the filling seems too stiff, add a small amount of mayonnaise until it is the right consistency.

Transfer filling to a piping bag or a plastic sandwich bag. (If using a sandwich bag, cut the corner tip with scissors.) Pipe the filling into the egg whites.

Just before serving, sprinkle with paprika and fresh herbs.

*You can also mix in fresh herbs, capers, Sriracha sauce, or minced pickles into the filling before piping.

*These eggs can be made a day ahead and refrigerated overnight in an airtight container. They are best eaten within 24 hours.

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