Sweet, tangy and addictive – I’ve put a modern twist on my Grandma’s classic deviled eggs. Guaranteed to be a hit at any party!
- Place eggs in a single layer on the bottom of a medium saucepan (you’ll need one with a tight-fitting lid). Fill with cold water, covering the eggs by at least one inch. Add 1 teaspoon salt and 1/2 teaspoon vinegar. Bring to a rolling boil over high heat. Put the lid on, turn off the heat and let sit for 12 minutes.
- Carefully pour the boiling water into the sink and fill the pot with cold water. Let the eggs sit until they cool off enough to handle. You can change out the water with fresh cold water a few times or add a few ice cubes to speed up this process if desired.
- Peel the eggs, rinse them under cold water to remove any bits of shell that may be hanging on and pat them dry. Cut each egg in half lengthwise. Pop the yolks out into a medium bowl and place the whites on a platter, cut-side up.
- To the bowl of cooked egg yolks, add remaining 1/4 teaspoon of salt, 2 teaspoons vinegar, mustard, sugar, mayonnaise, pepper and garlic powder. Mash it all together with a fork until smooth, making sure to stir well so everything is evenly incorporated. Taste for seasoning and add a little more salt/vinegar/mustard/sugar as desired.
- Scoop or pipe the yolk mixture into the egg whites, filling each one evenly. Garnish with a sprinkle of paprika and press a cornichon slice into the yolk on half of the eggs.
I always cook 9 eggs instead of 8 to make 16 finished egg halves for a few reasons: sometimes one egg just does not want to peel easily, and sometimes you’re left with not quite enough yolk to fill all of the eggs nicely. This way, you have a spare egg and a little extra filling to work with. Plus, QC is the perfect way to use up that 9th egg 🙂
- Serving Size:
- Calories: 62
- Sugar: 0.9 g
- Sodium: 173.9 mg
- Fat: 4.6 g
- Saturated Fat: 1.2 g
- Carbohydrates: 1.2 g
- Fiber: 0.1 g
- Protein: 3.6 g
- Cholesterol: 105.7 mg
Keywords: deviled egg, hard boiled egg, pickles, mustard