Playing devil’s advocate, if you will, this recipe for deviled eggs offers a new take on the staple party food. For one, it forgoes hard-boiling for medium-boiling, the better to get that runny, velvety texture on the yolk.
And just before it’s ready to serve, it calls for a dash of shallot-infused mayo and spicy paprika, on top of the salt and cracked black pepper. Bound to be one of those hors d’oeuvres your guests will be hoarding on their small plates.
1/3 cup of good mayonnaise
1 teaspoon of dijon mustard
1 teaspoon of white vinegar
sea salt and freshly ground black pepper to taste