Basic Deviled Eggs

Submitted by Stacie Lora

"The Deviled Eggs Recipe below makes this party and picnic favorite even better. Tip: A bed of decorative lettuce leaves, parsley or alfalfa sprouts will keep the eggs from sliding around a platter or shallow bowl."

 

• Ready In: 30mins
• Ingredients: 6
• Yields: 24 appetizers
• Serves: 24

ingredients

• 12 large eggs
• 118.29 ml mayonnaise
• 22.18 ml mustard
• salt
• pepper
• 0.25 ml paprika

directions

1. Place eggs in a saucepan with water to cover plus 1 inch.
2. On medium-high heat, bring the eggs to a low boil.
3. After 15 minutes from the time they start to boil, remove the pan from the stove and run cold water directly on the eggs for a few minutes.
4. Peel under cold running water, also.
5. Halve the eggs lengthwise.
6. Remove the yolks, place them in a small bowl, and mash them with a fork.
7. Add mayonnaise and mustard, salt and pepper to taste. Mix well.
8. Spoon the mixture into the egg-white halves.
9. Garnish each with a sprinkle of paprika, a parsley sprig, or as desired.

Reviews

[ElaineAnn]

I love deviled eggs and this simple recipe tastes great. I used part of my batch of Easter eggs to make 8 egg halves. I loved the combination of flavors, Thanhs for posting Stacie Lora! Made for PAC Spring 2010.