Deviled Eggs

I don’t remember when I made these and took the picture, probably around the holidays, but I’m just now getting around to posting it!

Since most deviled egg trays hold 12, you only need to cook 6 eggs but I like to make 3-4 extras in case some don’t come out of their shell nicely.  Making a few extras also allows for plenty of filling, so you can fill the eggs nice and full.  Just discard any unused hard cooked egg whites.

Deviled Eggs

Ingredients

6 hard cooked eggs {or more}

1 tsp yellow mustard

1/4 cup mayo {or maybe slightly more}

1 scant tsp white vinegar

s & p to taste

paprika

Directions

Remove each cooled hard cooked egg from its shell and cut in half.  Carefully remove yolks and place them in a large bowl.  Stir in mayo, mustard, vinegar, and s & p.  Mash and combine with a fork.  Once the yolks are mashed, I like to switch to a whisk and beat until smooth.  Taste and adjust seasonings and add extra mayo depending on your preference.

Place the filling in a pastry bag fitted with with tip of your choice, or just use a sandwich bag with the tip snipped off.  Pipe mixture into egg white halves.  Sprinkle with paprika.  Chill until serving.

How I make hard boiled eggs:

Place eggs in a single layer in large saucepan making sure no eggs are cracked.  Add cold water to cover the eggs by about an inch.  Bring water to a boil.   Immediately, remove pan from heat and cover with the lid.  Let stand for 20 minutes.  Drain and rinse with cold water.  Place in a large bowl full of ice and let sit until completely cooled.

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