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Deviled eggs are always a big hit at our family gatherings. Even my children love to eat them. Sometimes they seem like a lot of work for something that gets eaten so fast, but we keep making them anyway. We prepare deviled eggs as a special treat, especially for family barbecues. They are also a great way for using up boiled Easter eggs after Easter.
To make deviled eggs, you will need:
- A dozen hard-boiled eggs
- Mayonnaise
- Mustard
- Paprika
 First you will need to peel your hard boiled eggs. Eggs are easier to peel when they are completely cool. After you boil them you can cool them in ice water or place them in the refrigerator until they are cool. To crack the eggs, gently tap them on each end to start peeling them.
Next use a sharp knife to cut your eggs in half lengthwise. Use a fork to gently pry out the egg yolks, and place the yolks in a small bowl.
Put a couple of big spoonfuls of mayonnaise in with the egg yolks, and a little mustard. Use the fork to mash the eggs yolks and to mix in the mayonnaise and mustard. Add more mayonnaise and/or mustard to suit your tastes. You can use a mixer to mix the yolks, depending on what consistency you want the egg yolk mixture to be. I find a fork works just as well.
Arrange the egg whites on your serving dish or platter. Use a spoon to put the egg yolk mixture back into the egg whites.
Sprinkle paprika on the top of each egg.
This recipe makes 24 deviled eggs.
This is just one way to make deviled eggs. There are many variations. If you have a favorite tip, feel free to leave your comments below!
Copyright 2010, Creative Homemaking. This article may not be reprinted.
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Reader tip: My tip for deviled eggs is to mix them in a plastic bag. I just put all the yolks in a freezer bag--size depends on how many. Then add all your ingredients. Mush it together in the bag. Snip a corner & pipe the mix into the whites. No mess, no cleanup...Pat
Reader tip: I also make deviled eggs this way - I usually add mayonnaise a little at a
time and they will be creamier and not lumpy. After replacing them in the
whites, I add a tiny bit of relish and half an olive, then sprinkle a bit of
paprika - it makes a great presentation and is delicious.
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