Jammy Deviled-ish Eggs

Ingredients

Directions

1. BRING a large pot of water to a boil over high heat. Once boiling, ADD a splash of white vinegar. Gently ADD in one egg at a time with a slotted spoon, taking care not to drop or crack the eggs. REDUCE the heat to medium-low, COVER, and SET a timer for 7 and a 1/2 minutes. (NOTE: If you are cooking more than 6 eggs, or the pot is crowded, 7 and 1/2 minutes is sufficient. If you have 3-4 eggs, reduce cook time to 7 minutes.)
2. PREPARE an ice bath in a bowl with ice cubes and water. Carefully REMOVE 6 eggs from the pot, while leaving one egg in for an additional 2 minutes to hard-boil. ADD the eggs to the ice bath and LET SIT for 5 minutes. With the hard-boiled egg, SCOOP out the yolk and ADD to a small bowl. SET the white aside.
3. COMBINE the egg yolk, mayonnaise, mustard, salt, pepper, and paprika.
4. PEEL and slice the soft-boiled eggs lengthwise, wiping the knife between each egg.
5. ADD a small dollop of the deviled mixture onto each soft-boiled egg. ADD additional toppings, as desired, such as quick-pickled shallots (recipe below), green onions, cracked black pepper, a dusting of paprika, and dill.
6. To make quick-pickled shallots, ADD 1/4 cup water, 1/2 Tbsp salt, and 1/2 Tbsp sugar to a small saucepan over low heat until the sugar and salt dissolve. TURN OFF the heat and, once cooled, TRANSFER to a small jar or container. POUR 1/4 cup red wine vinegar and 1/8 cup apple cider vinegar into the jar, then ADD 2-3 thinly sliced shallots. SHAKE well. COVER and PLACE in the refrigerator for at least 10 minutes. ADD on top of Jammy Deviled-ish Eggs and ENJOY!

Nutritional Info

Per serving