Throwback to a month ago when I made this classic recipe for my 97 year old great-grandmother (Oma) and some family friends. I think she ended up eating the equivalent of 4 eggs! I think it gave her a big flashback to when she used to feed her children them. This recipe is simple, but absolutely delicious.
1/4 cup mayonnaise
1 teaspoon white vinegar
1 teaspoon yellow mustard
1/8 teaspoon salt
Freshly ground black pepper
- Hard boil the eggs.See below for instructions:
Place eggs in a single layer in a saucepan and cover with enough water that there’s 1 1/2 inches of water above the eggs. Heat on high until water begins to boil, then cover, turn the heat to low, and cook for 1 minute. Remove from heat and leave covered for 14 minutes, then rinse under cold water continuously for 1 minute.
- Crack egg shells and carefully peel under cool running water. Gently dry with paper towels. To cool down warm eggs, place in a bowl of cold water after peeling.
- Slice the eggs in half lengthwise. Remove the yolks and place in a medium bowl and place the egg white halves on a serving plate.
- Mash the yolks into a fine crumble using a fork. Make sure that there aren’t any clumps of yolk.
- Add mayonnaise, vinegar, mustard, salt, and pepper to the yolks, and mix well.
- Evenly disperse heaping teaspoons of the yolk mixture into the egg whites. I think that using a spoon gives the deviled eggs an awesome look. But if you want them neat, feel free to use a piping or plastic bag and pipe the yolk mixture into the egg whites.
- Sprinkle with paprika and serve.