Learn How to Boil Eggs Perfectly for Classic Deviled Eggs
Deviled Eggs makes 24 12 eggs 4 T. mayonnaise 2 t. yellow mustard 4 T. sweet relish salt and pepper to taste paprika Place eggs in saucepan and fill with enough water to cover by one inch. Bring to a boil; cover and remove from heat. Let sit for 15 minutes. Drain hot water; cover eggs with cold water and a few ice cubes. (Eggs are easier to peel when cold.) Cut peeled eggs in half and remove yolks. Mash yolks with remaining ingredients, except paprika. Place mixture in zip top food storage bag, snip off the corner, and pipe into egg halves. Sprinkle with a little paprika as garnish. You may also experiment with more variety by omitting relish and paprika and adding fresh herbs, smoked salmon, or roasted red pepper.
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