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Better Deviled Eggs

Source of Recipe


Christopher Kimball






List of Ingredients



• 6 large eggs, cold
  
• 3 Tbsp mayonnaise (regular or light)
  
• 3/4 tsp Dijon mustard
  
• 1-1/2 tsp white balsamic vinegar
  
• Pinch salt
  
• Freshly ground black pepper to taste
  






Instructions



1. Place the eggs in a saucepan, cover them with an inch of water, and bring to a boil over high heat. When the water comes to a boil, remove pan from heat, cover, and let sit for 10 minutes.
   
   
2. Remove eggs from pan and immediately refresh in ice water. Let sit until cool, adding additional ice cubes as necessary (about 10 minutes). At this point, the eggs can be refrigerated for up to 2 days.
   
   
3. Peel the eggs and, using a sharp knife, carefully halve lengthwise. Remove the yolks with a spoon and place in a small bowl. Arrange the whites on a platter. Mash yolks with a fork until well broken up. Add the remaining ingredients and mix until smooth. Taste for seasoning, adding salt and pepper as needed. Place yolk mixture in a pastry bag fitted with a plain tip and pipe filling into whites. Alternatively, you may place the filling in a zipper lock bag, snip off a small piece of one corner, and pipe into the whites. Serve immediately or cover and refrigerate for up to 6 hours.
   
   Makes 12 deviled eggs.
   
   ..........
   
   • Shallots, Capers and Chive Variation:
   Add 2 tablespoons finely chopped shallot, and a tablespoon each chopped capers and chives to the above recipe.
   
   • Anchovy, Olives and Parsley Variation:
   Add 3 rinsed and finely chopped anchovy fillets, 2 tablespoons chopped black olives, and 1 tablespoon chopped parsley to the above recipe.
   
   • Cornichon Variation:
   Add 3 tablespoons finely chopped cornichon, dill, or sweet pickle to the above recipe.