Creamy Deviled Eggs




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

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.

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