Deviled Eggs

Whether you are creating a side dish for your picnic, or just trying to use up leftover Easter Eggs, Deviled Eggs are a yummy option.

Deviled Eggs

6 hard boiled eggs

1/4 cup mayonnaise 

1 tsp. mustard 

Salt and pepper to taste

Paprika, optional

Peel the hard boiled eggs.

 Cut the eggs in half lengthways.

Slide the egg yolks out of the eggs into a mixing bowl.

Finely mash the egg yolks.

Add the mayonnaise and mustard to the mashed egg yolks. (Usually instead of measuring, I use a little less mayo than egg yolk, which lets me make any number of deviled eggs without getting a measuring cup dirty.) You can use dry mustard powder or prepared mustard. You can add salt and pepper, or any spices you think will taste good in the egg.

Mix well. For piping, make sure there are no egg yolk lumps in the mixture.

Spoon (or pipe) the mixture back into the egg halves.

Sprinkle a little paprika on top of the eggs for garnish.

Melinda's Notes: I piped these eggs for the blog photo. I usually just spoon the mixture back in. I found that if the mixture is not absolutely smooth, the lumps in the egg yolk will block the piping tip, which is very frustrating. However, if you were filling dozens of eggs, and got the mixture very smooth, and used a large open-star decorating tip, you could save time instead of messing with spoons and fingers. Plus, they look really pretty.