5-Star Deviled Eggs

Name: 5-Star Deviled Eggs
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 24
Ingredients: 12 large eggs; 1/4 cup mayonnaise; 1 tablespoon butter, softened to room temperature; 2 teaspoons yellow mustard; 2 teaspoons Dijon mustard; 2 teaspoons sweet gherkin pickle juice; 1 teaspoon sugar; 1/8 teaspoon salt; 1/8 teaspoon pepper; hot sauce, optional, to taste; paprika, to taste; bacon pieces, optional, cooked and crumbled, for topping

Vegetarian Pork Gastro-Pub

Time: 20 minutes

Yield: 24 servings

About

Deviled eggs are always a winning dish, an appetizer that brings a smile to everyone's face. 5-Star Deviled Eggs make those smiles wider, those squeals of delight louder, and the compliments roll in even faster. The creamy, delightfully seasoned egg yolk filling is extra-tangy, balancing notes of sweet and sour, and adding just a touch of heat for added excitement. 5-Star Deviled Eggs isn't bragging; it really tastes like the kind of deviled eggs you'd see in the highest of high-class restaurants. Serving them for any dinner is going to make the whole meal a feast of the highest caliber!

Ingredients

12 large eggs
1/4 cup mayonnaise
1 tablespoon butter, softened to room temperature
2 teaspoons yellow mustard
2 teaspoons Dijon mustard
2 teaspoons sweet gherkin pickle juice
1 teaspoon sugar
1/8 teaspoon salt
1/8 teaspoon pepper
hot sauce, optional, to taste
paprika, to taste
bacon pieces, optional, cooked and crumbled, for topping

Directions

Step 1 -Place the eggs in a large saucepan and cover them with water.

Step 2 -Place the saucepan over high heat and cook until the water begins to boil.

Step 3 -Boil the eggs for 1 minute, then cover the saucepan with the lid and transfer it from the heat.

Step 4 -Allow the eggs to sit until completely cooked through, about 15-17 minutes.

Step 5 -Transfer the eggs to an ice bath to cool and stop the cooking process.

Step 6 -Peel the eggs and slice them in half lengthwise.

Step 7 -Remove the yolks of the eggs and transfer them to a medium-sized bowl, setting the whites aside.

Step 8 -Add the mayo, the butter, the yellow mustard, the Dijon mustard, the pickle juice, the sugar, the salt, the pepper, and the hot sauce to the yolks, mashing them together with a fork.

Step 9 -Spoon or pipe the yolk filling mixture into the egg whites.

Step 10 -Sprinkle the eggs with the paprika and the bacon.

Step 11 -Serve.

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