Classic Deviled Eggs
Recipe by foodbymars.com
- 6 large, fresh pasture-raised eggs
- 2 tsp Maille Dijon Originale Mustard
- Sea salt to taste
- 1 tsp red wine vinegar
- 3 Tbsp mayonnaise
- Paprika and chives to garnish
- In a saucepan, cover eggs with water and bring to a boil. Once boiling, cover your pot and turn the stovetop off. Set your time for 5 minutes.
- Prep a medium sized mixing bowl with ice and cold water. Once 5 minutes has passed, remove lid and remove the eggs with a slotted spoon and place carefully into the ice bath.
- Allow the eggs to cool and check in on them to make sure water stays cold (you can replace water with cold water as needed)
- After 10-15 or so minutes, the eggs should be cool enough to handle.
- Begin peeling the eggs carefully (or store them in the fridge until you’re ready to start).
- Cut eggs in half lengthwise, and pop out or scoop the yolk into a bowl, set egg whites aside on a serving dish.
- Mix the yolk with mayo, mustard, red wine vinegar, and sea salt with a spoon or fork, ensuring it’s all well combined and smooth.
- Using a piping bag or plastic bag with a snipped tip, add the mixture to it and pipe it back into the egg whites.
- Garnish with paprika and chives.