Adapted from Epicurious
I've never made deviled eggs before this past weeekend. I've always enjoyed them but never made them myself. So when I was asked to make them for a friend's 50's themed birthday party, I was happy to give them a go. Seems everyone has their own favourite version of this classic appetizer but I wanted something simple; something I could add my own little spin on. This recipe did the trick. I changed it slightly by using Dijon Mustard, smoked paprika and a little less mayonaise. I loved them and so did my friends at the party. Will definitely be making these again! Enjoy. :)
12 large eggs
1/3 cup mayonnaise
1 tablespoon dijon mustard
1/4 cup sweet pickles,finely chopped
1/4 cup celery, finely chopped
1 teaspoon smoked paprika (or sweet paprika)
1. Cover eggs with cold water by 1 1/2 inches in a 4- to 5-quart pot and bring to a rolling boil, partially covered with lid. Reduce heat to low and cook eggs, covered completely, 30 seconds.
2. Remove pot from heat and let eggs stand in hot water, covered with lid, 15 minutes. Rinse eggs under cold water 5 minutes to stop cooking
3. Peel eggs and halve lengthwise. Carefully remove yolks and mash in a bowl with a fork.
4. Add mayonnaise, mustard, pickles, celery, and salt and pepper to taste to yolks and stir with fork until combined well, then spoon or pipe the mixture into egg whites.