Classic Devilled Eggs

Ingredients

• 12 large eggs
• 1 tsp baking soda (or vinegar)
• 60ml distilled white vinegar
• 45ml mayonnaise
• 1 tbsp Dijon mustard
• ⅛ tsp sea salt
• ⅛ tsp ground black pepper
• 1 tsp paprika

Directions

1. Fill a large pot with salted water and place over high heat. Add the eggs and baking soda (or vinegar) and bring to the boil.
2. Once boiling, turn off the heat, cover with a lid and let stand for 12 minutes.
3. Transfer eggs to an ice bath and cool completely. Peel the eggs.
4. Cut eggs in half lengthways. Remove yolks and reserve the egg whites.
5. Place egg yolks, vinegar, mayonnaise, Dijon mustard, salt and pepper into the Vitamix container in the order listed and secure the lid.
6. Start on the lowest speed, then quickly increase to the highest speed. Blend for 30 seconds, using the tamper to push ingredients toward the blades.
7. Spoon or pipe the yolk mixture into the egg whites.
8. Sprinkle with paprika and serve.

Recipe Notes

• Baking soda or vinegar helps loosen the shells for easier peeling.
• Use less mayonnaise for a lighter filling, or add herbs, pickles or spices to customise.
• Best served chilled and enjoyed the same day.