
Smooth and Fresh Deviled Eggs
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Ingredients:
- 6 large eggs
- 1/4 cup mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon Suyo Cucumber vinegar
- 1/4 teaspoon salt
- A pinch of black pepper
- A pinch of smoked paprika, plus extra for garnish
- A handful of chives, finely chopped
- A few garlic leaves, finely minced
- Parsley for garnish chopped
Instructions:
- Place the eggs in a single layer in a pot and cover with enough water to submerge them by 1 inch. Bring to a boil over medium-high heat. Once boiling, remove from heat, cover, and let stand for 10 minutes.
- Drain the eggs and immediately submerge them in ice water for a few minutes. Once cool, peel the eggs.
- Slice the eggs in half lengthwise. Gently remove the yolks and place them in a mixing bowl.
- Add mayonnaise, Dijon mustard, vinegar, salt, and black pepper to the yolks. Mash and stir the mixture until smooth and creamy.
- Fold in the wild chives and minced wild garlic leaves into the yolk mixture, reserving a little for garnish (optional).
- Spoon or pipe the yolk mixture back into the egg whites.
- Garnish each deviled egg with a sprinkle of smoked
- Garnish the plate with Parsley
Chill for at least 30 minutes before serving to allow the flavors to meld.