Devilled Eggs
These classic devilled eggs are a simple yet elegant appetizer, perfect for any gathering. The creamy yolks, seasoned with tangy vinegar, sharp mustard, and fresh parsley, create a delightful flavor contrast. This recipe is quick to prepare and offers a satisfying, rich taste that's sure to please. Serve them chilled for a refreshing bite.
Ingredients
- 6 eggs Eggs
- 1 teaspoon White vinegar
- 1/4 teaspoon Mustard
- 1 teaspoon Butter, melted
- 1/4 teaspoon Fresh parsley, chopped
- 1/4 teaspoon Salt
Instructions
- 1Place the eggs in a saucepan and cover with cold water. Bring to a boil, then reduce heat and simmer for 10 minutes. Remove from heat, drain the hot water, and immediately run cold water over the eggs until they are cool enough to handle. This will take approximately 10 minutes.
- 2Peel the hard-boiled eggs and cut them lengthwise in half. Remove the yolks and place them in a small bowl. Mash the yolks with a fork. Add the vinegar, mustard, melted butter, chopped parsley, and salt. Mix well until smooth and creamy.
- 3Fill the egg white halves with the yolk mixture. Arrange the filled eggs on a serving plate. Serve immediately or chill for later. Optionally, garnish with a sprinkle of paprika or a sprig of parsley.