Sunday, October 9, 2011

Eats: Deviled Eggs.

Out of all the parties I've thrown, there is one go-to recipe that I know will be the first empty plate of the night. I know I can never get enough of a classic deviled egg (I'm pretty sure I ate an entire platter of them last night at my friend's party) but they are also a wonderful way to spice up a not-so-exciting dinner. Serve them as an appetizer by themselves or with a little salad of arugula, red onion and a simple vinaigrette. Keep reading after the jump to see the Martha Stewart recipe that I've drooled over many, many times over. File as yum.

  • 8 large eggs (serves 3-4)
  • 1/3 cup light mayonnaise
  • 1 tablespoon dijon mustard
  • 1 teaspoon white-wine vinegar
  • 1 tablespoon minced shallot
  • 1/4 teaspoon hot sauce (Tabasco works)
  • Salt and fresh ground pepper
  • Paprika, for garnish

  • Place eggs in a medium saucepan, add enough cold water to cover them plus one inch(-ish.) Bring to a rolling boil. Remove pan from heat, cover and let stand 13 minutes. Drain the eggs and run them under cold water to cool them.
  • While the eggs are resting, mix together the mayonnaise, mustard, vinegar, shallot and hot sauce in a medium bowl.
  • Peel eggs and halve lengthwise. Remove the yolks, leaving the whites intact. Transfer the yolks to the bowl with the mayonnaise mixture and season with salt and pepper. Mash with a fork until smooth.
  • Spoon the yolk mixture back into the whites. Sprinkle with paprika just before serving. Eat up!

[Images via: Pinterest, recipe via Martha]

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