Growing up in the 50s and 60s, deviled eggs were always part of fancy gatherings. Our recipe has the “Nana” classic filling but feel free to update with your favourite garnishes.
1 dozen large organic eggs
1/2 cup (120ml) mayonnaise
1 1/2 teaspoons (7ml) Dijon mustard
1 1/2 teaspoons (7ml) white vinegar
Salt to taste
Sweet paprika, for garnish
In a large saucepan, cover the eggs with cold water and bring to a rolling boil. Cover and remove from the heat. Let stand for 12 minutes.
Drain the water from the pan and lightly shake it while the eggs rest at the bottom. This will gently crack the shells so they will be easy to peel. Fill the pan with ice water and let the eggs cool completely. Take the eggs from the water, pat dry and remove the egg shells. The shells should slide off easily.
Cut the eggs in half lengthwise and remove the yolks. Set the egg halves aside. Place all the yolks into a medium bowl and mash with a fork. Add the mayonnaise, mustard, vinegar, and thoroughly blend until smooth and creamy. Season with salt to taste.
Fill a piping bag with a medium star tip and fill each egg half with the yolk mixture. You can use a small spoon if you don’t have a piping bag.
Garnish with paprika.
Arrange on a platter. Store in the refrigerator immediately until serving. They can be stored in the refrigerator up to 2 days.
Queen Bee Tip:
Feel free to be creative with your garnishes. Finely chopped chives and bacon bits are delicious toppings. A family favourite is diced dill pickle and a fresh sprig of dill weed. If making a dozen dillies, substitute the 11/2 teaspoons (7ml) of white vinegar with the dill pickle juice from the jar for that burst of delicious flavour.