Deviled Eggs

Ingredients: 6 large eggs 2 tablespoons mayonnaise 1 teaspoon Dijon mustard 1/2 teaspoon white vinegar 1/2 teaspoon Worcestershire sauce Salt and pepper, to taste Paprika, for garnish Fresh chives, chopped (optional, for garnish) Click the next button for the preparation method Instructions: Hard Boil the Eggs: Place the eggs in a single layer in a saucepan. Cover the eggs with water, ensuring they are submerged by at least an inch. Bring the water to a boil, then reduce heat to a simmer for 10 minutes. Transfer the eggs to an ice water bath to cool quickly. Once cooled, peel the eggs and cut them in half lengthwise. Prepare the Egg Yolk Filling: Carefully remove the yolks from the halved eggs and place them in a bowl. Mash the yolks with a fork until they are finely crumbled. Make the Deviled Egg Filling: Add mayonnaise, Dijon mustard, white vinegar, Worcestershire sauce, salt, and pepper to the mashed egg yolks. Mix until the ingredients are well combined, creating a smooth and creamy filling. Fill the Egg Whites: Spoon or pipe the deviled egg filling back into the egg white halves. You can use a pastry bag or a zip-top bag with the corner snipped off for a decorative touch. Garnish: Sprinkle a pinch of paprika over the filled deviled eggs for color and flavor. Optionally, garnish with fresh chopped chives for a burst of freshness. Chill and Serve: Refrigerate the deviled eggs for at least 30 minutes before serving to allow the flavors to meld and the filling to set. Presentation: Arrange the deviled eggs on a serving platter, and they are ready to be enjoyed as a delightful appetizer or party snack. These classic deviled eggs are sure to be a hit at any gathering. The combination of creamy filling and savory spices creates a delicious and visually appealing dish that will please your guests.

Deviled Eggs

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