Deviled Eggs with Pimentos

Deviled Eggs with Pimentos

Deviled eggs are the one thing that I instantly think of my Mom. This is a signature dish for her to make for the holidays and beyond. It is often requested by my husband when we have dinner at my parents house.

8 large eggs
5 T. Mayonnaise
Large pinch of cayenne pepper
1 t. Dijon mustard
Salt and pepper
Paprika for dusting
8 Green olives with pimentos
1 t. Cider vinegar

To prepare the eggs, put them in a pan covered with cold water and slowly bring to a boil. Add 1 t. cider vinegar to the water. Once boiling, reduce to low heat, cover and simmer for 10 minutes. Once cooked, let cool under cold water. Use a large bowl with ice cubes and water to cool. When cooled, under cold water, gently crack the shell and remove.

Cut each egg in half lengthwise and remove yolks into a bowl. Add the Dijon, mayonnaise and cayenne. Stir together until creamy. Add salt and pepper to taste. Place about two teaspoons plus of the egg mixture into each egg and add more if required.

Remove pimentos from the olives and slice the olives into 16 slices. Cut the pimentos in half. Decorate the top of each egg with a slice of olive and pimento. Dust with the paprika and chill until ready to serve