Whether you’re using it in a salad dressing, saute, or not as food, but as a cooking method, vinegar is something you should always keep on hand. Whether it’s red wine or rice vinegar, or straight up white vinegar like I use, keep one on hand. Today my recipe doesnt INCLUDE vinegar, it’s used as an egg-cracking preventative. As a matter of fact, my recipe only has 2 ingredients, plus water and vinegar (again, not IN the recipe, just as a boiling agent)…
Easy Deviled Eggs
Place one layer of eggs in the bottom of a large pan. Cover with COLD water. Add 1 T vinegar to the water. Cover. Bring to a full boil. Turn burner off and remove pan from heat. Let set 2o minutes. Pour off hot water and add cold water as needed until eggs are cool. Peel, and cut in half lengthwise. Put yolks in food processor and blend until a fine consistency is reached. Pour yolks into bowl. Add enough Marzetti’s slaw dressing for creamy consistency and taste. Stuff reserved egg halves with yolk mixture and sprinkle with paprika, if desired.