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How To Make Great Deviled Eggs

Making Great Deviled Eggs is not difficult.  Don’t buy those deviled eggs from the grocery store deli department when you can make them better, fresher and more tasty at home in just a short while. 

First of all, boil your eggs in a large pot of water with a teaspoon of salt added to it.  The salt is supposed to make the eggs peel better with the shells separating cleanly from the whites.  Be sure to boil the eggs long enough to make sure the yokes are done through and through (as in hard boiled).  This will depend on your elevation above sea level.  After you have cooked the eggs, allow them to cool in cold water.  Once cold, gently roll the eggs on a hard surface with the palm of your hand, cracking the shells into many small pieces.  After this point, you can gently remove all or most of the shell in one large piece.

Next, cut the eggs in half with a sharp knife, placing the yokes into a mixing bowl and the whites into a separate plate.  Now place REAL mayonnaise, plain yellow mustard (hotdog mustard), vinegar, salt and pepper into the bowl with the eggs, mixing well with a fork.  Be sure to mash all the yokes and blend the whole mixture.  The amount of mayonnaise, mustard, and other ingredients should vary according to taste.  I don’t measure anything.  I add and mix, tasting occasionally, until I get the desired taste.  Once mixed, then I spoon the mixture into the egg whites.  A final touch can be made my sprinkling paprika on top.  It gives a nice touch and makes all the relatives at the reunion want your eggs instead of your cousin’s eggs.  Below is just an example of ingredients.  You must add to your own taste.

12 eggs, boiled well done

½ to 1 cup of real mayonnaise

¼ cup of yellow mustard

½ to 1 tablespoon of vinegar

1 teaspoon of salt

½ teaspoon of black pepper

In the batch of eggs pictured, we used Honey mustard and Dijon mustard with horseradish instead of regular yellow mustard.  I’ll have to say, they WERE delicious!



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