Prep and cook time: 35 minutes
Easter Sunday calls for eggs in all forms, whether that be plastic eggs for the Easter Egg Hunt, or Deviled Eggs for Brunch!
With such an simple but delicious recipe, these deviled eggs are easy to whip up as an appetizer to any holiday, family gathering, or dinner party.
After one taste, your guests will be egg-static!
- 1 dozen eggs
- ½ cup mayonnaise
- 2 tsp mustard
- 1 tsp apple cider vinegar
- Salt and pepper to taste
- ½ cup Canadian bacon, finely diced (optional)
- 1 Tbsp of fresh chives, finely chopped
- Smoked paprika and fresh herbs for garnish
Step 1. In a large saucepan or stewpan, place the eggs in one layer and cover with enough water to fully submerge the eggs. Bring the eggs to a boil, reduce the heat to low, cover with a lid and let it cook for 10-12 minutes.
Step 2. Place the cooked eggs in an ice bath and once they are cool to the touch, peel them. *Older eggs peel more easily!
Step 3. Cut the eggs lengthwise down the center and scoop the yolks out into a mixing bowl. Place the egg whites aside on a plate or serving dish. In the mixing bowl, add mayonnaise, mustard, vinegar, and salt and pepper and mash the yolks to create a smooth consistency. Mix in the chives and finely chopped Canadian bacon.
Step 4. Transfer the yolk mixture back into the egg whites using either a spoon, or for better presentation, use a piping bag or LE TUBE to evenly dose the filling back into the eggs.
Step 5. Top off with smoked paprika and garnish with fresh herbs. Serve and enjoy!
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