Classic Deviled Eggs

By á-7745

Serve for any occasion, whether it be a wedding feast, a picnic in the park, or for lunch or dinner!

Ingredients

• 6 hard boiled Eggs (large)
• 3 tablespoons mayonnaise or salad dressing
• 1 tablespoon sugar
• 1 teaspoon mustard (honey mustard is great!)
• 1 teaspoon vinegar
• salt & pepper to taste
• paprika (optional)

Details

Servings 12

Preparation

Step 1

For easier peeling use older eggs near the SELL BY date, as 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).