A simple appetizer, but a big hit at brunches. With just a few ingredients required, deviled eggs are a great addition to your menu. We’re still unsure of what came first – the chicken or the egg, but we are sure that the deviled eggs are the first to go.
Place the eggs in a saucepan and ensure the water covers the eggs by about 1 ½ inches. Bring the water to a boil, then reduce the heat and simmer for about 1 minute with a lid on. Remove from the heat and leave it covered for 14 minutes, then add the eggs to a vessel with cold water for about 1 minute.
Crack eggshells and carefully peel under cool running water. Slice the eggs in half lengthwise and scoop out the yolks.
In a bowl, mash the yolks using a fork. Add mayonnaise, vinegar, mustard, salt, and pepper, and mix well till it forms a creamy consistency.
With a spoon, scoop up a little of the yolk mixture and add it to the cavity of the boiled egg whites (you may also use a piping bag). Sprinkle with herbs/paprika/seasoning of your choice and serve.