Almost-Classic Deviled Eggs
Serves 615 mins prep18 mins cook
My go-to Deviled Eggs recipe. SAVE this and let me know what you think. I use a classic deviled egg recipe, simple swapping the traditional yellow mustard for Dijon for more depth of flavor and replacing a tablespoon of the mayo with yogurt to lighten the mouthfeel of the filling.
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What you need
Instructions
Place eggs in a large saucepan and cover with water. Transfer to stovetop over high heat until water begins to boil. Boil for one minute, cover with lid, and remove from heat. Allow to sit for 17 minutes and then drain and transfer to an ice bath. Peel eggs. Slice eggs in half lengthwise. Remove yolks and transfer to a medium-sized bowl. Add Mayo, yogurt or sour cream, mustard, vinegar, salt and pepper. Use a fork to mash well. Pipe filling into each egg white. Sprinkle with paprika and serve.View original recipe