Creamy Deviled Eggs

By TheresaJ

Ingredients

• •8 large eggs
• •1/3 cup light mayonnaise
• •1 tablespoon Dijon mustard
• •1 teaspoon white-wine vinegar
• •1 tablespoon minced shallot
• •1/4 teaspoon hot sauce, such as Tabasco
• •Coarse salt and ground pepper
• •Paprika, for garnish

Details

Servings 8

Preparation

Step 1

Directions
1.Place eggs in a medium saucepan; add cold water to cover by 1 inch. Bring to a rolling boil. Remove pan from heat; cover, and let stand 13 minutes. Drain, and run eggs under cold water to cool them.
2.Meanwhile, in a medium bowl, mix together mayonnaise, mustard, vinegar, shallot, and hot sauce.
3.Peel eggs, and halve lengthwise; remove yolks, leaving whites intact. Transfer yolks to bowl with mayonnaise mixture, and season with salt and pepper. Mash with a fork until smooth.
4.Mound yolk mixture into whites. Sprinkle with paprika just before serving, or cover with plastic wrap and refrigerate up to 8 hours.


Read more at Marthastewart.com: Creamy Deviled Eggs - Martha Stewart Recipes