Deviled Eggs
Eggs filled with a savory mustard filling. Perfect for picnics and BBQs.
Equipment
- flat container with lid
- Pot for cooking eggs
- Small mixing bowl
- piping back or plastic quart zipper bag
- Fork
- knife
Ingredients
- 12 eggs
- 1 c mayo
- 1 T yellow mustard
- Salt and pepper to taste
- 1 t white vinegar
- 1 T milk
- 1 t sugar
Instructions
Cooking eggs
- Put cold eggs into cold water and bring to a boil. Boil for about 5 minutes. Plunge directly into ice water.
Deviled Eggs
- Peel eggs. Cut them in half and put the yolks into a separate bowl. Mash yolks with a fork until smooth.
- Mix together dressing ingredients into a separate bowl. Taste and make adjustments as needed.
- Mix yolks and dressing together.
- Fill egg whites using a pastry bag or sandwich bag with the tip cut off. Sprinkle it with paprika and serve.