CREAMY DEVILLED EGGS
8 large eggs
1/3 cup of light mayonnaise
1 tablespoon Dijon mustard
1 teaspoon white wine vinegar
1 tablespoon minced shallots
¼ tablespoon 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 the eggs under cold water to cool.
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 the bowl with mayo mixture and season with salt and pepper. Mash with fork until smooth.
Mound the yolks into white cups. Sprinkle with paprika just before serving or cover with plastic wrap and refrigerate for up to 8 hours.
Recipe: Sharon Joubert
