Deviled Eggs

Name: Deviled Eggs
Yield: 12 devilled egg
Cuisine: American
Ingredients: 6 eggs (hard boiled); 1/2 cup Mayo; 1/2 tsp Ground Mustard; Salt; Pepper; Pepperpaprika

Zarreta @cook_4498611

Oklahoma

I go into easy steps on how to create a favorite masterpiece found at many holiday gatherings. Great for Easter, Christmas, and Thanksgiving meals. This recipe has gotten the most positive feedback over other devilled egg recipes, so I've decided to post it. ENJOY!

Zarreta @cook_4498611

Saved

Ingredients

12 devilled egg

6eggs (hard boiled)
1/2 cupMayo
1/2 tspGround Mustard
Salt
Pepper
Pepperpaprika

Saved

Steps

1

Hard boil eggs and then let them cool in icy water for 2 minutes.
2

Remove egg shells and cut the eggs in halves, removing the yolks and putting them in a bowl.
3

Mash the yolks to make for easier mixing (I usually use a metal fork).
4

Add Mayo, Ground Mustard, dash of salt and pepper.
5

Mix WELL. You will want it to look as smooth as frostine when you're done. A hand blender is recommended. You will probably have a few small lumps and that's okay.
6

Scoop mixture delicately into the cup of each egg. You can use a squeeze funnel for frostine and make it look fancy, but I use a spoon because I don't have one!
7

Add a dash of Paprika to the tops for flavor.
8

Finished! You can refrigerate for a thicker texture or eat right away. Either is delicious.