Deviled Eggs
Servings
18
Servings
18
Ingredients
Instructions
  1. 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.
  2. Peel the eggs and rinse in cool water to make sure no shells remain attached to the whites.
  3. Cut each egg in half longways.
  4. Remove the yolk from each egg and place in a bowl.
  5. Using a fork, smash the egg yolk down to fine crumbles.
  6. Mix mayonnaise, prepared mustard and the egg yolk together in a bowl.
  7. Spoon a mounded teaspoon full of egg yolk mixture into each of the divoted centers of the egg whites.
  8. Garnish with a dusting of paprika.
Helpful Hints
  1. Eggs that are 2 weeks old or older peel better than newer eggs and are therefore preferred for hard boiled egg recipes.
  2. Want an extra kick in your Deviled Eggs? Try adding a tbsp or two of Sweet Pickle Relish to the egg yolk mixture.