Looking to add a classic touch to your Easter spread? Look no further than deviled eggs! Whether it’s a holiday gathering, a potluck, or a simple family meal, deviled eggs are a timeless favorite that never fails to impress. This year, elevate your Easter celebration by making this recipe with our house name brands.
Ingredients:
– 6 large eggs – Item 300334 (Diamond Chef XL Eggs Loose 30 dozen)
– 3 tablespoons mayonnaise – Item 195115 (Diamond Chef X-Heavy Mayonnaise 4/1 gallon)
– 1 teaspoon Dijon mustard – Item 195338 (Grey Poupon Dijon Mustard 12/8 oz.)
– 1 teaspoon apple cider vinegar – Item 1195550 (Admiration Cider Vinegar 4/1 gallon)
– salt and pepper, to taste – Item 250200 (Superior Salt 1/25 lb.), Item 240151 (Manhattan Gourmet Ground Black Pepper 1/25 lb.)
– paprika, for garnish – Item 246722 (Manhattan Gourmet Paprika 1/5 lb.)
Instructions:
- Bring a pot of water to a boil. Reduce the heat to low (or off) to ensure the water is no longer boiling or has bubbles and use a skimmer to place the eggs in the water. Then increase the heat back to high and set a timer for 14 minutes.
- While the eggs are boiling prepare an ice water bath and set aside. After 14 minutes, remove the eggs from the water and place in the ice water bath.
- Once the eggs have cooled completely, peel them and slice in half lengthwise. Remove the yolk to a small bowl with a spoon and place the egg whites on a plate.
- Mash the yolks with a fork and add the mayonnaise, mustard, vinegar, salt and pepper. Stir everything together until it’s smooth.
- Use a spoon to add a portion of the deviled egg mixture back into the hole of each egg white. Sprinkle on paprika for garnish.