A quick and easy dish for a summertime picnic or a church potluck, Deviled Eggs are sure to be a crowd pleaser.
| Servings |
|
Ingredients
- 18 Farm Fresh Brown Eggs
- 1 cup mayonnaise
- 1 tbsp prepared mustard
- sprinkle paprika
Ingredients
|
|
Instructions
- BOIL EGGS: Put cleaned eggs in the bottom of a saucepan and cover with a 1/2" of water over the highest point on the eggs. Place lid on pan and bring to a steady boil over medium-high heat. Once it begins to boil, turn burner off and leave pan covered on the burner for 20 minutes. After 20 minutes, remove eggs from pan and place in a bowl of ice water to stop the cooking process until the ice has melted and the eggs are cool to touch.
- Peel the eggs and rinse in cool water to make sure no shells remain attached to the whites.
- Cut each egg in half longways.
- Remove the yolk from each egg and place in a bowl.
- Using a fork, smash the egg yolk down to fine crumbles.
- Mix mayonnaise, prepared mustard and the egg yolk together in a bowl.
- Spoon a mounded teaspoon full of egg yolk mixture into each of the divoted centers of the egg whites.
- Garnish with a dusting of paprika.
Helpful Hints
- Eggs that are 2 weeks old or older peel better than newer eggs and are therefore preferred for hard boiled egg recipes.
- Want an extra kick in your Deviled Eggs? Try adding a tbsp or two of Sweet Pickle Relish to the egg yolk mixture.