Saturday, April 20, 2019

Classic Deviled Eggs

I love deviled eggs. They are a staple all throughout the summer months and you'll find them on my holiday table whenever Easter or any other occasion comes along.  I make them just like my Mom....nothing fancy or complicated... and nothing much added other than a sprig of dill weed or sometimes a sprinkle of paprika.

Classic Deviled Eggs

6 large eggs
1/4 cup Hellmann's or Dukes Real Mayonnaise
2 teaspoons yellow mustard
salt and white pepper to taste
paprika, for top of eggs, optional

Boil your eggs in a pan large enough to hold 6 large eggs. Cover with cold water about 2 inches above the eggs. Heat over medium high heat until the water boils. Boil for about 1 minute. Remove pan from heat, cover and let sit for 10-12 minutes.  Rinse eggs with cold water, until eggs are cool enough to handle. Drain water, crack the eggs and remove all shells.

After peeling, cut the eggs in half with a sharp knife. Gently scoop out the yolk into medium sized bowl. Place the whites on a serving dish.

Mash the yolks with a fork and add some of the mayonnaise and mustard and mix together.  Add more of each to get the consistency you like.  Add salt and pepper to taste.  Mix on low speed with a hand mixture until smooth. If the yolks are not creamy enough, add a little more mayo, but just a little at a time.  You want it thick and not too thin. If the mixture is too runny, it will not sit up well in the egg white.

Snip the end of a Ziploc bag or fit the end of the plastic bag with a star tip. Use a large spoon and fill the bag with the egg yolk mixture, squeezing the filling into the bottom of the bag. Using a swirling motion, fill the eggs with the yolk mixture. 

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