Traditional, party-pleasing deviled eggs indicate that sometimes you don't need to change a classic! While "deviled" used to mean hot, deviled eggs are now mild yet tasty!
Ingredient
– 6 egg– 4 tablespoons mayonnaise– 2 teaspoons Dijon mustard– salt, to taste– pepper, to taste– pinch of Spanish smoked paprika, for garnish– 10 parsley leaves, for garnish
Direction
Put eggs in a pot and cover with water 2 inches above them. Remove from heat after boiling and lidding.
1
Leave the eggs alone for 14 minutes. Cool eggs in cold water until they can be handled.
2
As little as possible should be done to the eggs' meat when you peel them.
3
Cut them in half and put the egg yolks in a medium-sized bowl.
4
Use a fork to mash the eggs. Put in the mustard, mayonnaise, salt, and pepper.
5
Mash the filling until smooth (or prepare it in a food processor).
6
Use a spoon or a sewing bag to put some deviled egg filling into each egg white half.
7
Add smoked paprika and a parsley leaf on top. Move to a serving dish and serve right away.
8
If you have extra deviled eggs, put them in a jar that won't let air in and put it in the fridge.