Classic Deviled Eggs

Deviled Eggs

Items Needed: (for 12 Deviled Eggs)

6 hard boiled eggs (large)
3 Tablespoons mayonnaise or salad dressing
1 Tablespoon sugar

1 teaspoon mustard (or honey mustard)

1 teaspoon vinegar
salt and pepper to taste
paprika (optional)

For easier peeling use older eggs near the Sell by date. Fresh eggs are extremely difficult to peel.

To boil eggs, place eggs in enough cold water to cover completely, bring to a rolling boil over high heat.

Reduce heat to a lower medium boil and cook an additional 12 minutes.

Promptly chill eggs in ice water until chilled so yolks stay bright yellow...keep adding ice as necessary....rapid chilling helps prevent the "greenish" ring to appear around the yolk.

Remove shells from eggs, and halve lengthwise with a knife.

Carefully remove the yolks, and place in a medium bowl.

Mash yolks with a fork, and add remaining ingredients.

Very carefully spoon mixture back into the egg white halves. Garnish with a light sprinkling of paprika (optional).



"This is the day which the Lord has made, Let us rejoice and be glad in it." Psalms 118:24

Classic Deviled Eggs