Restaurants›The Waterboy›Deviled Eggs Recipe

Deviled Eggs Recipe

Inspired by The Waterboy
Time30m
Serves6

Indulge in our classic Deviled Eggs, where perfectly boiled eggs are halved and filled with a creamy, tangy mixture of yolk, mayonnaise, and a hint of mustard. Topped with a sprinkle of paprika and fresh herbs, these bite-sized delights are the perfect combination of rich and zesty, making them an irresistible appetizer that will keep you coming back for more.

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Ingredients

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Ingredients

Method

Directions

1

Prepare the Eggs

Place the eggs in a saucepan and cover them with cold water. Bring the water to a boil over medium-high heat.

2

Cook the Eggs

Once boiling, cover the saucepan, remove it from the heat, and let the eggs sit for 12-14 minutes.

3

Cool the Eggs

After the eggs are cooked, transfer them to a bowl of ice water to cool for about 5 minutes.

4

Peel the Eggs

Once cooled, gently tap the eggs on a hard surface and peel off the shells. Rinse the eggs under cold water to remove any shell remnants.

5

Make the Filling

Cut the peeled eggs in half lengthwise and carefully remove the yolks. Place the yolks in a bowl and mash them with a fork. Add mayonnaise, Dijon mustard, apple cider vinegar, salt, and black pepper to the yolks, and mix until smooth.

6

Fill the Eggs

Spoon or pipe the yolk mixture back into the egg whites.

7

Garnish and Serve

Sprinkle paprika on top and garnish with chopped chives or parsley if desired. Serve chilled.