These sweet and tangy deviled eggs are a delightful twist on a classic appetizer, perfect for gatherings or as a tasty snack.
Ingredients
6 large eggs
3 tablespoons mayonnaise
1 teaspoon sugar
1 tablespoon honey mustard
1 teaspoon vinegar
to taste none salt
to taste none pepper
for garnish none paprika
Method
Begin by placing your eggs in a pot, cover them with cold water, and bring the water to a rolling boil. Once boiling, take the pot off the heat and let the eggs sit in the hot water for about 15 minutes.
After the resting period, transfer the eggs to a bowl filled with ice water to cool for 5 to 10 minutes.
Once cooled, peel the eggs and slice them in half lengthwise. Gently set the egg whites aside while you prepare the filling.
In a mixing bowl, take the yolks and mash them until they're finely crumbled using a fork or a pastry cutter. Add in mayonnaise, sugar, honey mustard, a splash of vinegar, salt, and pepper, mixing until you achieve a creamy consistency.
Using either a spoon or a piping bag, fill the halved egg whites with your creamy yolk mixture. Arrange the finished eggs on a serving dish and sprinkle a touch of paprika on top for a pop of color.
Chill the deviled eggs in the refrigerator for 20 to 30 minutes to allow the flavors to blend before serving.
