CREAMY DEVILLED EGGS
8 large eggs
1/3 cup of light mayonnaise
1 tbsp. of Dijon mustard
1 tsp. white wine vinegar
1 tbsp. minced shallots
¼ tbsp. hot sauce, such as Tabasco sauce
Coarse salt and ground pepper
Paprika, for garnish
Place eggs in a medium saucepan; add cold water to cover by 1 inch. Bring to a rolling boil. Remove from the heat, cover and let it stand for 13 min.
Drain and run eggs under cold water to cool them.
Meanwhile, in a medium bowl, mix together mayo, mustard, vinegar, shallot and hot sauce.
Peel eggs and halve them lengthwise, remove yolks, leaving whites intact. Transfer yolks to a bowl with mayo mixture and season with salt and pepper. Mash with fork until smooth.
Mound the yolks into whites. Sprinkle with paprika just before serving, or cover with plastic wrap and refrigerate for up to 8 hours.
Recipe posted by Sharon Joubert