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Kitchen Notebook

April 11, 2019

Classic Deviled Eggs

25 Mins

  • 6 Eggs
  • 1 Scallion, sliced thinly
  • 1/4 cup Mayonnaise
  • 1 teaspoon White Vinegar
  • 1 teaspoon Yellow Mustard
  • 1/8 teaspoon Sea Salt
  • Freshly ground Black Pepper
  • Smoked Spanish Paprika, for garnish

 

Hard boil the eggs. When they are cool enough to handle, crack the shells and carefully peel. Gently dry.

 

Slice eggs in half lengthwise, remove yolks to a medium bowl and place the whites on a serving platter. Mash the yolks into a fine crumble. Add mayonnaise, vinegar, mustard, sea salt and pepper; and mix well.

 

Fill each egg white with a dollop of deviled yolk mixture. Top with sliced scallions and a sprinkle of paprika a couple dashes of hot sauce.




25 Mins Eggs Veg

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25 Mins Eggs Veg


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