Deviled Eggs
Deviled Eggs
Yield: 12 deviled eggs
Cook Time: 20 minutes
Tips: Double recipe if using 1 dozen eggs.
Suggestion: Serve as an appetizer for parties, holidays or anytime snack.
Place eggs in a medium saucepan and cover with cold water (water line should be about 1 inch above eggs). Heat on high just until water begins to boil, then turn off heat and cover saucepan. Allow to sit for 20 minutes, then remove eggs with a spoon and place in a bowl of ice water. Allow eggs to cool, then peel off shells.

Using a sharp knife, slice eggs in half lengthwise. One at a time, holding eggs on shortest width, gently squeeze out yolks into a bowl (if yolks don't fall out easily, simply remove with a spoon).

Add mayonnaise and mustard to yolks and beat with an electric hand-held mixer (may also be smashed with a fork). Season yolk mixture with salt and pepper to taste. If you prefer a decorative look as shown in above photo, place yolk mixture in a pastry bag using a tip with a rounded star-type shape and squeeze out mixture in a circular pattern into hallowed cooked egg white halves. Alternatively, you can simply spoon the yolk mixture into the egg white halves, giving them a more casual look.

Lightly sprinkle each deviled egg with your choice of paprika or cayenne pepper. (Paprika adds mild flavor, while cayenne pepper adds a mild and delightful hint of spice!)

Serve cold. Store in an air-tight container in refrigerator.