deviled eggs

Deviled Eggs

Okay, so I personally know 2 people who make deviled eggs way better than anyone else in the world (you know who you are), but I still think mine are pretty good, so I'm sharing the recipe!

You will need:

1 Dozen Large Eggs

Hellmann's Mayo (don't sub if you want it to taste good)

A Good Dijon Mustard

Salt and Pepper

Paprika

Directions:

We are going to start by making the perfect hard-boiled egg. This is VERY important, and should be done correctly no matter what you are making with the eggs.

First, put the eggs, along with a good amount of cold water, into a large pot. (Make sure there is enough room for all of the eggs to be on the bottom, and not smooshed.) Carefully place on the stove top, and put the fire (or heat) on medium-high.

AFTER it comes to a full boil, set your timer for 3 minutes. 

After 3 minutes, turn the heat off and get the eggs under COLD water. This will stop them from cooking. The last thing you want is that nasty grey coating around your yolks! (If you are using the eggs immediately, as we are here, crack them under the cold water.)

Carefully peel the eggs (the cold water helps with this as well). 

Cut them in halves, and gently pop the yolk out.

Put all of the yolks into a glass mixing bowl. Crush with the back of a fork.

Add mayonnaise and mustard, using a 3 to 1 ratio of the mayonnaise to the mustard. (How creamy you actually make it is up to you, so I cannot tell you how much of each. I just put a good amount.)

Mix in salt and pepper, also to taste. Add a dash of paprika as well.

Mix it all really well, and then spoon into the egg whites.

Shake the paprika over the eggs to give them all a nice coating.

(I have no idea how long these will keep, as they hardly ever even make it to the table!)

Enjoy! <3