DEVILED EGGS WITHOUT MUSTARD
This deviled eggs recipe is the perfect dish for Easter, potlucks, picnics, and any other social gatherings. The best thing about it is, there is no mustard. It is the ultimate crowd pleaser.
Ingredients
- 3 Large Eggs
- 1 ½ tbsp Mayo
- ⅙ tsp Salt
- ⅛ tsp Black Pepper
- ⅛ tsp Cayenne
- ¼ tsp Apple Cider Vinegar
- ⅛ tsp Paprika (garnish)
Instructions
- Bring a pot of water to boil on high heat. It should be enough to cover the eggs.
- Once boiling, reduce to medium high heat and slowly add in your eggs.
- Cook for 12-14 minutes.
- Remove the eggs and add to an ice-water bath to cool down.
- Once cool, drain the water from the pot and add in the eggs. Cover the pot with the lid and shake vigorously. This will allow the shell to easily come off the eggs. Rinse the eggs to remove any remaining egg shell.
- Place the eggs on a plate and cut lengthwise.
- Remove the yolk and add to a bowl.
- Mash your egg yolks until crumbly, then add your remaining ingredients, except for the paprika, and mix well.
- Spoon the yolk mixture in a piping bag or a Ziploc bag and cut the tip off the corner and fill the center of the egg white with the mixture.
- Garnish with paprika and enjoy.
Notes
Cooking the eggs between 12 and 14 minutes yields perfect hard boiled eggs. The egg white is firmer at 14 minutes, so I would recommend cooking until then.