Recipe dedicated to Elizabeth…thanks for the request 🙂
Quick and easy…enough said. Besides, who doesn’t like deviled eggs?
Makes 24 halves
- 1 Dozen eggs
- 1/4 Cup mayonnaise
- 1 Teaspoon Dijon mustard
- S&P to taste
- Gently place the eggs in a large pot and fill with just enough cold water to cover the eggs.
- Bring to a full boil, uncovered. Remove from heat, cover and let sit for 12 minutes.
- Remove eggs with a slotted spoon to a bowl and cool under cold water, OR you can place them in the refrigerator until you’re ready to prepare them.
- Peel the eggs, cut each in half lengthwise and scoop out the yolks into a bowl. Place the whites on a serving dish.
- To the yolks, add the mayonnaise, mustard and a pinch of S&P. Mash with a fork until well combined.
- Taste the filling and adjust to your liking, for example…if you prefer a creamier filling, add more mayo.
⇒ At this point, you may want to add a few other ingredients….or not. For example, some people prefer their deviled eggs to include pickles. If you enjoy this flavor, I suggest adding the following:
- 2 Teaspoons chopped sweet pickles
- 1 Teaspoon pickle juice
- 1 Teaspoon sugar
- 1 Teaspoon white vinegar
- With a spoon, generously fill each egg white with the filling, sprinkle the tops with Paprika and serve.
⇒ Try adding a small dash of hot sauce over the top of your individual egg, such as Tobasco or a small dash of HP sauce…SO delicious!
⇒ Any leftovers should be covered and stored in the refrigerator.
I welcome your feedback and comments, below. Have a question or specific recipe request? I’ll be happy to research and find an answer.