Perfectly Seasoned Egg Halves are a delightful twist on the classic deviled eggs. With a creamy, tangy filling and a sprinkle of paprika, they're sure to be a hit at any gathering.
Eggs: The foundation of our dish, providing a rich, creamy texture when combined with other ingredients.
Mayonnaise: Adds creaminess and a slight tang, helping to bind the filling together.
Yellow Mustard: Brings a subtle sharpness and depth of flavor to the mix.
White Vinegar: Offers a hint of acidity that balances the richness of mayonnaise and yolks.
Salt & Black Pepper: Essential seasonings that enhance the overall flavor.
Paprika: Adds a mild, smoky flavor and a pop of color for garnish.
These egg halves are a perfect addition to a charcuterie board, served alongside a variety of cheeses, cured meats, and fresh fruits. They also pair wonderfully with a crisp, green salad for a light lunch.
Start by placing your eggs in a single layer in a saucepan. Cover them with water, making sure the water is about an inch above the eggs. This helps them cook evenly.
Bring the water to a boil over medium-high heat. Once boiling, cover the saucepan, remove it from heat, and let it sit for 12 minutes. This method ensures perfectly cooked eggs without overcooking the yolks.
After 12 minutes, drain the hot water and transfer the eggs to a bowl of ice water. Let them cool completely, about 5 minutes. The cold water stops the cooking process and makes peeling easier.
Peel the cooled eggs gently, and slice them in half lengthwise. Carefully remove the yolks and place them in a medium bowl. Use a fork to mash the yolks until they are crumbly.
Add mayonnaise, mustard, vinegar, salt, and pepper to the mashed yolks. Mix until smooth and creamy. You can adjust the seasoning to taste.
Now, either pipe or spoon the mixture back into the egg whites. If you're feeling fancy, use a piping bag for a pretty finish.
Finally, sprinkle a bit of paprika on top for garnish. This adds a touch of color and a hint of smoky flavor.
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