Deviled Eggs (popular Since 1939)
Timothy D. Hodge @cook_3522257
Cooking Instructions
- 1
Place 12 eggs in saucepan completely cover them with water add 1/2 teaspoon baking soda to the water, to make the eggs easier to peel. Bring water to a boil let eggs boil for 10 minutes remove from heat let eggs stand in the hot water for 20 minutes. Place in the sink with cold running water until cool, then peel.
- 2
Cut peeled eggs into lengthwise halves. Carefully remove yolks from egg. Set egg whites aside.
- 3
Mash all yolks with fork until creamy. Stir together all ingredients, blend well.
- 4
Graciously pipe in yolk mixture into Hallow of the whites. If desired garnish with paprika serve and please enjoy
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I love deviled eggs. I don't like the overpowering taste of mayonnaise or miracle whip. I use as little as possible to allow the egg taste to manifest itself. For a half dozen eggs (dozen halves), I use about 3 tspns, just enough to bind the filling. Use more if needed for consistency, not all eggs are the same size, and the amount needed may vary a bit.
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