Classic Deviled Eggs

We had our end of the year gathering for our staff earlier this week and as often happens, we each brought a different dish to share with the group.  After looking at what everyone else was bringing, I decided we could use something that wasn’t a dip or a sandwich, but instead was another classic appetizer which I see on the menus of upscale restaurants and neighborhood bar and grills the same — the deviled egg.  I looked through a few cookbooks and ultimately landed on Saveur’s The New Classics Cookbook to provide the recipe.  I made a couple of not-too-noticeable adjustments to the recipe based on ingredients I had on-hand.

Classic Deviled Eggs.jpg

Classic Deviled Eggs

12 hard-cooked eggs
4 1/2 Tbsp mayonnaise
1 1/2 Tbsp cider vinegar*
1 1/2 Tbsp melted butter
1 Tbsp mustard
1 Tbsp sugar
Kosher salt, freshly ground black pepper, and paprika, to taste*

Gently peel eggs and halve each lengthwise.  Remove yolk from each egg half and transfer to a large bowl.  Arrange whites on a large platter.

Mash yolks well with a fork, then add mayonnaise, vinegar, butter, mustard, sugar, and salt and pepper.  Stir the egg yolk mixture until smooth.  Using a small spoon, fill each egg half with a rounded dollop of the egg yolk mixture.  Loosely cover with plastic wrap and refrigerate until chilled.  When ready to serve, sprinkle the eggs with paprika.

*My adjustments included that I couldn’t find my cider vinegar, so I used a white balsamic vinegar and I used smoked paprika instead of plain paprika to sprinkle on the eggs.

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