My mother makes the most perfect deviled eggs on earth! Of course, perhaps I am a little biased since I grew up eating them. But whether or not you agree that they are perfect, they are at least different than your average ordinary deviled egg recipe.
What makes them perfect? They are creamy, they are tangy, they are NOT mustardy (is that a word?). They are simply amazing. So give them a try next time you have some extra eggs in the fridge. I don’t think you’ll be disappointed.
SIMPLE INSTRUCTIONS FOR NEW COOKS
- Use the oldest eggs in your fridge. The eggs you gathered this morning are NOT going to peel well.
- Put them in a pan and cover them with cold water. Add a sprinkle of baking soda to make peeling easier.
- Bring to boiling over high heat. Reduce to a simmer and cook for 15 minutes.
- Drain and cover with cold water until cool to the touch.
- Refrigerate until you are ready to continue with the recipe.
- Peel the eggs, cut them in half and put yolks in a bowl.
- Mash the yolks with a fork.
- Add Mayo, Vinegar, 1 ½ tsp Sugar and Pinch of Salt.
- Continue mashing and stirring until they are nice and creamy.
- Your egg yolks may not be quite the same size as mine, so if it seems dry, add a little more mayo and vinegar.
- Taste and add a bit more sugar and salt if you’d like. It should be tangy, not bland, not too sweet.
- When you have it nice and tasty and smooth, spoon yolks back into eggs.
- Sprinkle with Paprika for some nice color, and serve.