Every holiday meal, potluck dinner, or picnic HAS to have a plate of deviled eggs! I remember all the Thanksgiving dinners at my sister’s house when Mom would make a ridiculously large plate of her deviled eggs. They became the appetizer that everyone passing by had to taste. By meal time, we were all complaining that they didn’t sound good to us, but the real reason was that we’d already stuffed ourselves on them. My nephew Todd would steal at least a dozen or so before dinner was ever served!
There’s nothing tricky or complicated about them. There are lots of methods given to get your eggs peeled without tearing them up. I don’t have any new tips, you can trial and error it. As for the yolk mixture, I sometimes use a food processor to make it extra smooth and sometimes when I’m in a hurry, I just mash them in a bowl. They taste just as good, but a little more texture to them. My other tip is that no one likes a skimpy dry deviled egg, so I like to cook a few extra eggs just to add the extra yolks. There’s always someone around who will eat the extra whites. And whatever you do, don’t forget the sprinkle of paprika!
- 12 Hard boiled eggs
- 5-6 Tablespoons mayonnaise
- 1 Tablespoon yellow mustard
- 1 Heaping tablespoon sugar
- Salt to taste
Place eggs in cold water and bring to a boil. Continue boiling for 10 minutes and drain.
Peel eggs and cut into halves.
In food processor or in bowl with a fork, mash egg yolks, mayonnaise, mustard, sugar, and salt. Combine well until smooth.
Fill egg whites with yolk mixture.
Sprinkle paprika on top and keep refrigerated.