How to Make Deviled Eggs
Deviled Eggs
Serves 6
Deviled eggs, just in time for Easter! The caper liquid gives these eggs a salty, tangy flavor.
6 eggs
1/4 cup mayonnaise
1 tsp. spicy brown mustard
½ tsp. caper liquid
1/4 tsp. kosher salt
1/8 tsp. white pepper
Smoked paprika
Place the eggs in a single layer at the bottom of a saucepan. Cover with cold water so that all the eggs are submerged. Set pan over high heat and bring to a boil. Remove from heat, cover the pan, and let sit for 10 minutes.
In a large bowl filled with cold water, add 2 cups of ice. Gently remove eggs from sauce pan and into ice bath. Remove eggs one by one and crack all over, then replace in ice bath. Let sit in ice bath for 10 minutes.
Peel eggs carefully and pat dry. Slice eggs in half lengthwise. Remove the yolks into a large bowl and mash slightly, reserving the whites on a platter Add mayonnaise, mustard, caper liquid, salt, and pepper and mix with a fork until blended and creamy.
Place yolk mixture in a resealable plastic bag and pipe equal amounts into the hollow of each egg white. Sprinkle with smoked paprika.
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