Recipe: Deviled Eggs

  • 12 eggs
  • 1/2 cup mayonnaise
  • 2 teaspoons white vinegar
  • 2 teaspoons yellow mustard
  • 1/4 teaspoon salt
  • Freshly ground black pepper
  • 2 Teaspoons Sweet Pickle Relish
  • Smoked Spanish paprika, for garnish

Place eggs in a single layer in a saucepan and cover with enough water that there’s 1 1/2 inches of water above the eggs. Heat on high until water begins to boil, then cover, turn the heat to low, and cook for 1 minute. Remove from heat and leave covered for 14 minutes, then rinse under cold water continuously for 1 minute.

Crack egg shells and carefully peel under cool running water. Gently dry with paper towels. Slice the eggs in half lengthwise, removing yolks to a medium bowl, and placing the whites on a serving platter. Mash the yolks into a fine crumble using a fork. Add mayonnaise, vinegar, mustard, salt, and pepper, and mix well.

Evenly disperse heaping teaspoons of the yolk mixture into the egg whites. Sprinkle with paprika and serve.

  • Camera: SM-G988U1
  • Taken: 25 November, 2020
  • Aperture: ƒ/1.8
  • Focal length: 7mm
  • ISO: 250
  • Shutter speed: 1/40s