My
Collection of Keeper Recipes
Deviled Eggs
Categories:
appetizers, cheese/eggs
8 large egg
1/3 cup mayonnaise
2 teaspoon prepared mustard; (or fancy mustard)
1/8 teaspoon pepper
paprika; optional
Put eggs in pan covered by 1" of water. Bring to the boil and cook for 3 minutes. Remove from heat and let stand covered for 20 minutes. Drain; shake pan to crack eggs all over; add ice and run cold water over. Shell and cut in half lengthwise.
Remove yolks and crush with tins of a fork. Add mayonnaise, mustard and pepper to the yolks; stir.
Spoon or pipe mixture back into the egg whites. Garnish with a pinch of paprika. Serve immediately or cover with plastic wrap (pressing into the mixture) and refrigerate for up to 1 day.
(Spoon mixture into a Ziploc bag, cut off about a 3/8" piece off the corner, and 'pipe' the mixture into the eggs)
Adapted: "Women's Day" magazine
Contributor: W David Griggs (Columbia, SC)
Yield: 8 servings
Preparation Time: 0:15