Easter is right around the corner. Spring is in the air and Deviled Eggs are the perfect treat. Bring these to a spring party or just make them at home to enjoy. These Deviled Eggs are also featured in the Capital Cooking Cookbook.
4-5 tablespoons Mayonnaise
1 ¼ teaspoon
Garnish: Tiny Dill Sprigs and Paprika
Start with enough boiling, salted water to completely cover eggs. Add a splash of vinegar. Add the eggs. Bring the water back to a boil. As soon as it’s boiling again, start a timer for exactly 12 minutes. At 12 minutes, drain the eggs and shock them in ice water until cold. Halve the eggs lengthwise and remove the yolks. Mash the yolks with a fork and add the remaining ingredients. Blend into a smooth paste. Using a pastry bag with a star tip, fill the egg white halves. Garnish with dill sprigs and dust with paprika.
*If you don’t have a pastry bag, use a large plastic bag and cut off the tip.
Beautiful egg tray by Zak! Designs