I love deviled eggs.
Sadly, I'm cursed with the "I can't peel an egg" gene.
They wind up looking like Freddy Kruger or Edward Scissorhands had a go at them.
It's really rather disturbing to look at. Sort of like this cartoon.
C'mon. Admit it. It made you chuckle.
With this dip, you don't have to worry about how the eggs look when you peel them because you're just going to hack them up anyway.
Oh sure, you could call it egg salad, but Deviled Egg Spread tastes and sounds so much more fancy schmancy.
Deviled Egg Spread from The Cutting Edge
1 dozen large eggs
2 tablespoons white vinegar
1 cup mayonnaise
1 tablespoon yellow mustard
Salt & pepper
Paprika for dusting
In large pan, cover eggs with cold water; make sure water is an inch above eggs. Add vinegar. Bring to rapid boil. Cover pan and remove from heat. Let stand 15 min. Drain water from eggs and cool under cold running water. Shake pan vigorously to crack shells. Let eggs cool in water.
Shell eggs and halve them lengthwise. Coarsely chop half egg whites and transfer to large bowl. Add remaining white and all yolks to food processor with mayo and mustard. Process til smooth. Scrape mix into bowl and blend with chopped egg whites. Season with salt and pepper and top with paprika. Can be made ahead and refrigerated overnight.