Devilled Eggs (Yumurta Dolmasi)

Devilled Eggs (Yumurta Dolmasi)

2 eggs
1-2 tbsp mayonnaise
1 tbsp mustard (optional)
1 tbsp green onion, chopped finely (only the green part)
A pinch of salt
A pinch of paprika
A pinch of black pepper (optional)

First hard boil the eggs. Fill up a small saucepan half-way with water and gently add the eggs. Cover the eggs with at least an inch of water. Add a teaspoon of vinegar to the water (this will help contain egg whites from leaking out if any of the shells crack while cooking). Add a pinch of salt to the water. Bring the water to a boil. Cover, and over low heat boil at least for 5-6 minutes. Drain hot water from pan and run cold water over the eggs or add some ice. Let them sit in the cool water a few minutes, changing the water if necessary to keep it cool.
Peel the eggs. Using a sharp knife, slice each egg in half, lengthwise. Gently remove the yolk halves and place in a small mixing bowl. Arrange the egg white halves on a serving plate.
Using a fork, mash up the yolks and add mustard, mayonnaise, onion and a sprinkling of salt and pepper. With a spoon fill the egg yolk mixture into the egg white halves. Sprinkle with paprika and serve.