Deviled Eggs
Indulge, in the timeless appeal of these Deviled Eggs, a combination of yolks and mayonnaise enhanced with a subtle touch of sweetness and tanginess from sugar and vinegar. The crispness of onion and celery brings an element while a dusting of paprika on top adds a pop of color and gentle heat. This recipe isn't, about flavor; it's a simple yet sophisticated treat that's ideal for any get-together guaranteed to win over the crowd.
6 Servings
Ingredients
- 6 hard-cooked eggs
- 2 tbsp mayonnaise
- 1 tsp white sugar or to taste
- 1 tsp white vinegar
- 1 tsp prepared mustard
- 1 tbsp finely chopped onion
- 1 tbsp finely chopped celery
- ½ tsp salt or to taste
- 1 pinch paprika or to taste
Instructions
- Start by cooking the eggs until they're hard-boiled. Once cooked let them cool down and remove the shells.
- Next cut the eggs in half lengthwise and delicately scoop out the yolks into a bowl. Keep the egg halves aside.
- In the bowl, with the yolks use a fork to mash them up. Add mayonnaise, sugar, vinegar, mustard chopped onion and celery. Mix everything together until you achieve a smooth consistency. Season with salt according to your taste.
- Now it's time to spoon or pipe the yolk mixture back, into the hollows of the egg whites.
- For an added touch of color lightly sprinkle each egg half with paprika before refrigerating them until you're ready to serve.
Notes
Eggs, mayonnaise, sugar, vinegar, vegetables and spices are all inherently gluten-free. However it's crucial to be prudent when it comes to mustard. Some brands of mustard may contain gluten as a thickening agent or due, to cross-contamination, during manufacturing. To guarantee that this recipe stays fully gluten-free and safe for consumption it is urged to choose a certified gluten-free mustard. Always remember to read the labels of all your ingredients and confirm that they have been constructed in a gluten-free environment.