Classic Deviled Eggs
Makes 12 deviled egg halves
Hard-boiled egg halves filled with a tangy, creamy mashed-yolk mixture and finished with paprika.
| 6 large hard-boiled eggs | Slice eggs in half lengthwise, yolks to bowl | Mash yolks into a small crumble | Mix in mayo, mustards, vinegar, sauce, salt & pepper | Fill whites using spoon or piping bag | Garnish with paprika, dill or chives |
| 60 g mayonnaise | |||||
| 1 tsp yellow mustard | |||||
| 1 tsp Dijon mustard | |||||
| 1/2 tsp vinegar | |||||
| dash of hot sauce | |||||
| salt and pepper, to taste | |||||
| paprika, for garnish | |||||
| chopped fresh dill, for garnish (optional) | |||||
| chopped chives, for garnish (optional) |
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