Deviled Eggs
Serves 6
8 eggs (2 extra in case of peeling trauma LOL)
1/2 teaspoon salt
1 teaspoon white vinegar
1/2 teaspoon smoked hot paprika
Pinch of cayenne
1 tablespoon Dijon mustard
2 tablespoons mayonnaise
1/2 teaspoon cider vinegar
1 tablespoon lemon juice
- About 12 hours before you cook the eggs, pull them out of the fridge, and lay each egg on its side in the carton. This will center the yolks for cooking.
- Place the eggs in a heavy pot, cover by an inch with lukewarm water, and heat on medium high. Bring to a boil and then add 1/4 teaspoon of the salt and the teaspoon of white vinegar. Cover the pot and turn off the heat. Set a timer for 10 minutes.
- Prepare an ice bath by filling a medium bowl half with water and half with ice to cool the eggs. When eggs are done, place them in the ice bath and let cool completely.
- Gently crack the eggs by rolling them against a counter. Place the eggs back in the water to soak for 30 minutes. This will make it easier to peel the eggs.
- Peel the eggs and cut them in half. Pry out the yolks and place in a bowl. Set aside the whites.
- Place the yolks in a food processor and add the remaining 1/4 teaspoon of salt, the paprika, cayenne, Dijon mustard, mayonnaise, cider vinegar, lemon juice, and 1 tablespoon water. Process until smooth. Pipe the filling into the eggs. (I just spoon it in.)
- Garnish with more paprika. Other topping ideas: chives, cooked lobster, bacon, ham, chopped shrimp
My notes: I think I skipped some of the steps when I made these last. Since peeling eggs can be tricky, it would probably be worth it to go through the whole process. The kick from the cayenne is a nice addition, so don’t leave it out!
Adapted from A New Turn in the South: Southern Flavors Reinvented for Your Kitchen by Hugh Acheson.
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