Deviled Eggs

Deviled Eggs

  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/4 teaspoon Paprika
  • 2 eggs
  • 4 teaspoons mayonnaise
  • 1/4 teaspoon mustard (optional)
  • 1. Place eggs in small saucepan and cover with water. Have water 1" above eggs. Bring to a full boil over medium high heat.
  • 2. Turn off heat, cover, and let stand 15 minutes for hard boiled.*
  • 3. Remove eggs from water and place in a bowl of ice water. Let stand 2 minutes. Peel under cold running water.
  • 4. Cut each egg in half, lengthwise, and scoop out the yolk. Place egg whites on plate.
  • 5. Place yolks in bowl and mash. Stir in mayonnaise, adding more if yolks are too dry.
  • 6. Add mustard, if desired. Mix in salt and pepper.
  • 7. Fill each egg white half with egg yolk mixture. Sprinkle with paprika.
  • Serves 2

*This method of cooking eggs is called "steeping." The eggs are less likely to develop a green edge around the yolk if cooked by this method.

To cook eggs by standard method: Cover eggs with water and bring to a full boil. Boil gently 10 minutes. Drain water and place eggs in cold water until cool enough to peel.