Deviled Egg Spread
User Reviews
4.5
39 reviews
Excellent
Deviled Egg Spread
Report
This Deviled Egg Spread is best served with sliced baguettes or any kind of bread.
Share:
Ingredients
- 1 1 dozen large eggs
- 2 2 tablespoons white vinegar
- 1 1 cup mayonnaise
- 1 1 tablespoon yellow mustard (add more if you like)
- kosher salt and freshly ground pepper
- bread, baguettes, or crackers
- Paprika, for dusting
Add to Shopping List
Instructions
- In a large saucepan, cover the eggs with water, add the vinegar and bring to a rapid boil. Cover the saucepan and remove it from the heat; let stand for 15 minutes. Drain the eggs and cool them under cold running water, shaking the pan vigorously to crack the shells. Let the eggs cool in the water.
- Once the eggs have cooled, shell the eggs and halve them lengthwise. Coarsely chop half of the egg whites and transfer them to a large bowl for later use. Add the remaining whites and all of the yolks to a food processor along with the mayonnaise and mustard and process until smooth. Scrape the mixture into a bowl and stir in the reserved chopped egg whites. Season with salt and pepper to taste. Transfer to your serving bowl and dust with paprika.
- Serve with toasted bread, baguettes, or crackers.
Notes
- Source: The Cutting Edge of Ordinary
Genuine Reviews
User Reviews
Overall Rating
4.5
39 reviews
Excellent
Other Recipes
You'll Also Love
