- 12 eggs
- 1/2 cup mayo-I used avocado. SHH!!!! Don't tell my dad!
- 2-3 tbsp yellow mustard
- salt and pepper to taste
- Hungarian sweet paprika for garnish. I use Penzeys.
Traditional Deviled Eggs are a family favorite. We make them for nearly every get together. They are super easy and tasty.
- Put your eggs into a pot Cover the eggs with water and bring everything up to a boil. When it reaches that point, shut off the heat and cover your the pot for 15 minutes. This yields perfectly yellow yolks every time!
- After 15 minutes has passed dump out the hot water and cover your eggs with ice and cold water to cool off for 30 minutes-1 day.
- Peel your eggs carefully and discard the shell. I like to rinse my eggs to make sure there is no shell remaining. HINT: If you want eggs that peel easier, use ones that are older. The newer the egg the tougher they are to peel. Also, try running them under water as you peel them.
- Cut your eggs in half vertically or horizontally. I did mine vertically for something different. I also cut a tiny sliver of the white off of each end so that they didn’t wobble around. I just threw the little pieces into the filling so there wasn’t any waste.
- Remove the yellow yolks and mix it with your little while bits, mayo, and mustard. Taste it and add salt and pepper to your liking.
- Spoon the yolk mixture into the white part of the egg. Sprinkle with paprika.
- These a can be made a day or 2 before serving.
I will make these, but I won’t eat them. I like mine made with avocado instead. If you don’t like mayo either, try these Avocado Deviled Eggs with Pico de Gallo.
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The Teacher's Table
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