We love deviled eggs around here! (By the way, my sister calls them angeled eggs, ha!) When I make these, I have to make a lot, because they get eaten up so fast! It’s a great addition to a salad lunch, or even as a snack. Great for potlucks too!
3 Tbsp mayonnaise
1/2 tsp ground mustard
1/8 tsp salt
1/8 tsp pepper
Hard-boil your eggs: place eggs in cold-to-lukewarm water in a pot. Slowly bring to a boil. Let it boil for 10 minutes. Immediately cool the eggs by pouring out the hot water and putting cold water on the eggs. Once cooled enough to handle, peel the eggs.
Cut in half, lengthwise. Slip out the yolk and mash with a fork. Stir in mayonnaise, mustard, salt and pepper into yolks. Fill egg whites with egg yolk mixture, heaping it lightly. For a fancier look, place mixture in a cake decorating icing bag, and then fill the egg whites. Sprinkle with paprika, if desired.
Cover, and keeps in the fridge up to 24hrs.
Recipe from Betty Crocker’s Cookbook.