This is another one of my favorite appetizers. Personally, the really simple deviled eggs have always been my favorite.
This is the recipe that my family has always used. No one ever measured anything out, so it was me to be the first rebel to do so. 🙂
Deviled Eggs Recipe:
12 eggs
1/2 cup mayonnaise
1 teaspoon yellow mustard
1/4 teaspoon salt
1/4 teaspoon pepper
Put eggs in pot of water, bring to a rolling boil (lots and lots of big bubbles). Set the timer for 15 minutes. Take the pot off the stove, and run cold water into pot to cool eggs. Gently tap eggs on side of pot to create crack, then peel shells off eggs. Cut each egg in half, dump the egg yolks into a bowl. When all egg halves are emptied, smash up yolks with a fork and add mayonnaise, mustard, salt and pepper. Mix well. Put mixture into a cake decorating bag or ziplock bag, cut opening on bag and pipe mixture into egg halves.
*Optional: Sprinkle with paprika.
I just ordered these deviled egg trays with snap on lids. Makes it much easier for storing and transporting the eggs! http://rcm.amazon.com/e/cm?t=supswetoo-20&o=1&p=8&l=as1&asins=B004SJYINO&ref=tf_til&fc1=000000&IS2=1<1=_blank&m=amazon&lc1=0000FF&bc1=000000&bg1=FFFFFF&f=ifr
