Deviled Eggs

I thought this recipe was on my blog, but when I searched for it the other day, I realized it wasn't. So it needs to be here. Everyone loves these tasty nibbles.

This is a great appetizer for parties, and you could really just have them for lunch or dinner too. They are best eaten the day you make them or maybe one day later as well.

Deviled Eggs

6 eggs
1/4 cup mayonnaise
1 t. white vinegar
1 t. yellow mustard
1/8 t. salt
Freshly ground black pepper
Paprika

1. Fill a pan with water and get it to a rolling boil.

2. Place eggs in the boiling water and set your timer for 13 minutes.

3. Take eggs out when the buzzer rings and place them in a large bowl of cold water for 10-15 minutes.

4. Peel eggs, rinse them off and dry them with a paper towel.

5. Cut eggs in half lengthwise and scoop the yolks into a medium-sized bowl. Mash the yolks with a fork until they are crumbly.

6. Place the white parts of the egg on a paper towel-lined container so they don't slide around.

7. To the egg yolks, add mayonnaise, white vinegar, yellow mustard,  salt, and some freshly ground pepper. Stir mixture until smooth.

8. Using a teaspoon, scoop some of the yolk mixture into each egg white. If you want to get fancy, you can cut off the tip of a ziploc bag and neatly pipe the mixture into the whites.

9. Sprinkle with Smoked Paprika.

Makes 12 deviled eggs

A double batch