Classic Deviled Eggs

                                                                 

 

 Ingredients

5 eggs

1/4 cup of mayonnaise

1 tsp white vinegar

1 tsp yellow mustard

1/8 tsp salt

Fresh ground black pepper

Smoked Spanish paprika (for garnish)

Process

Place the eggs on a level in a saucepan and cover with enough water so that there is 1.5 inches of water on top of the eggs. Heat over high heat until water boils, then cover, reduce heat and simmer for 1 minute. Remove from heat and cover for 14 minutes, then rinse continuously with cold water for 1 minute.

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Peel the squash, grate it well properly and squeeze the juice properly. Gently blot with a paper towel. Cut the eggs in half, remove the yolks in a medium bowl and place the whites on a serving platter. Cut the yolks with a fork until finely ground. Add mayonnaise, vinegar, mustard, salt and pepper and mix well together properly

Spread the yolk mixture evenly over the egg whites. Sprinkle with paprika and serve.

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