Recipe For Deviled Eggs

This recipe for deviled eggs is a family favorite!



No holiday, picnic or party at my house would be complete without deviled eggs. My family just expects them to be on the table for every holiday and every picnic. Just like anything else with mayonnaise in it though, you need to make sure that you keep them cold.

7 large eggs
1/4 cup mayonnaise
1 teaspoon Gulden's Spicy Brown Mustard
1/4 teaspoon salt
1/8 teaspoon pepper
paprika

Here's what you need to do:

Put eggs in a pot with enough cold water to completely cover the eggs. Bring to a boil, remove from heat, cover and let stand in hot water for 20 minutes. Drain the eggs, shake them around in the pot to crack them and then cover the eggs with ice water and let them sit for a few more minutes. This will shrink the eggs away from the shell and make them easier to peel.

Cut 6 of the eggs in half lengthwise. Remove the yolks and put them into a mixing bowl along with the other whole egg. Mash with a fork, add the mayonnaise, mustard, salt and pepper.

Fill egg whites with yolk mixture. (I like to cut the corner out of a baggie and place a cake decorating tip into the whole, fill the baggie with the egg mixture and fill the egg whites). Sprinkle with paprika.

I hope you enjoy this deviled egg recipe!

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