Creamy Deviled Eggs

·   A Martha Stewart Recipe

Creamy Deviled Eggs

INGREDIENTS

·                    8 large eggs

·                    1/3 cup light mayonnaise

·                    1 tablespoon Dijon mustard

·                    1 teaspoon white-wine vinegar

·                    1 tablespoon minced shallot

·                    1/4 teaspoon hot sauce, such as Tabasco

·                    Coarse salt and ground pepper

·                    Paprika, for garnish

DIRECTIONS

• .Add eggs to pan of cold water covering eggs to 1 inch from top. 
• Bring to rolling boil
•  Remove pan from heat; cover, and let stand 13 minutes.
•  Drain, and run eggs under cold water to cool them.
•  Meanwhile, in a medium bowl, mix together mayonnaise, mustard, vinegar, shallot, and hot sauce
•  Peel eggs, and halve lengthwise; remove yolks, leaving whites intact.
• Transfer yolks ti bowl with mayonnaise mixture and season with salt and pepper
• Mound yolk mixture into whites. Sprinkle with paprika just before serving, or cover with plastic wrap and refrigerate up to 8 hours.
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