This recipe is good any time of year, but especially at Easter time. I made it this past Easter weekend, and we enjoyed having these Deviled Eggs at a birthday party for two of our grandsons, as well as for a meal on Easter Sunday. My recipe of choice for Deviled Eggs comes from the Taste of Home website.
Deviled Eggs
6 hard-cooked eggs
2 tablespoons mayonnaise
1 teaspoon sugar
1 teaspoon white vinegar
1 teaspoon prepared mustard
1/2 teaspoon salt (I use half of this amount, 1/4 teaspoon)
Paprika
Directions:
Slice eggs in half lengthwise; remove yolks and set whites aside. In a small bowl, mash yolks with a fork. Add next five ingredients; mix well.
Stuff or pipe into egg whites. Sprinkle with paprika. Refrigerate until serving.
Yield: 6 servings (2 per person)
I've been making Deviled Eggs for quite a few years, and just this spring came across some very helpful tips on how to boil them so that they are very easy to peel - these directions worked perfectly, and I had much less trouble peeling the eggs - the shells just came off perfectly.
Thank you to the Reluctant Entertainer blog for the following tips on boiling eggs for deviled eggs: Bring water to boil. Using a spoon, slowly and carefully lower eggs into water. Set timer for 10 minutes. After 10 minutes turn heat off and let eggs sit in water for 5 minutes. Then pour off water and add cold water to cover eggs. After a few minutes, pour off water and add more cold water. In about 8 minutes the eggs will be cold enough to peel perfectly.
(Photo above shows amount when recipe was doubled.)
Linking up at Tasty Tuesday, Living Well Wednesdays
Cherry, thanks for sharing this favorite recipe. This one is similar to the one learned at my mother's kitchen counter, and my husband loves them. However, I can surely put the tips for boiling the eggs to good use! Thank you and happy days following Resurrection Sunday!
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