Deviled Eggs
classic appetizer that can be enjoyed by anyone.
Ingredients
- 6 Eggs
- 1 tsp Mustard
- 2 tsp Tabasco sauce
- Salt
- ΒΌ tsp Pepper
- 1 tbsp Fresh Chives
- 3 tbsp Mayonnaise
- Paprika, for garnish
- Whole fresh chives, for garnish
Instructions
- Place the eggs in a small saucepan after rinsing them with warm water. Fill the pan halfway with cold water and bring to a boil over medium-high heat. Remove from heat, cover, and set aside for 10 to 12 minutes. Drain and rinse with cold water before peeling. Allow cooling for 15 minutes in the refrigerator, lightly covered.
- Cut eggs in half lengthwise and scoop out the yolks with a spoon. In a bowl, mash the yolks with a fork. Toss in the mustard, Tabasco, salt, pepper, and chives, snipped. Mix in the mayonnaise.
- Fill each egg white halfway with the egg-yolk mixture and sprinkle with paprika. Arrange on a dish in a spoke pattern and top with entire chives.