Deviled Eggs

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.)

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