Spring: A time for baby showers, Easter celebrations and alllll the finger foods. The main attraction? Your favorite deviled eggs, of course. Here’s a handy trick for making your Great-Aunt Cheryl’s heirloom recipe that much better.
What you need: The usual suspects—mayo, mustard, salt, pepper and yolks—plus our secret weapon, a splash of white vinegar.
What you do: Scoop the yolks into a bowl and add the rest of your ingredients, plus ½ teaspoon vinegar. Mash with a fork until smooth, then fill the empty egg whites using a piping bag or spoon. Garnish with paprika or your choice of seasonings.
Why it works: The mayo and mustard coupled with high-fat yolks add density and flavor while the vinegar adds a hint of acidity. The result is a surprisingly light and moist filling.
So this means we’ll be able to consume twelve eggs instead of four, right? Asking for a friend.
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