How to Make Deviled Eggs

Everybody loves Deviled Eggs and they are so easy to make and a big hit at every party.

Instructions

Difficulty: Moderately Easy

Things You’ll Need:

• 12 Eggs
• Pot to boil eggs
• Vinegar (optional)
• 4 Heaping TBS Mayonaise (sweet)
• Teaspoon Mustard
• Salt & Pepper to taste
• Paprika and small sifter
• Parsley for Garnish
• Knife and spoon or cake decorating tube
• Serving dish

1. Place the eggs in warm (not hot) water for boiling. Cover the eggs completely. You can add a dash of vinegar to keep cracked eggs from seeping out.
   
   After coming to a rolling boil. Boil for exactly 10 minutes. The egg will be perfectly cooked throughout.
2. After the boiling is completed, immerse eggs in cold water to prevent the shells from sticking.
   
   When cool enough to handle, peel the eggs and cut in half, lengthwise.
3. Pop the yellow out in a small mixing bowl. Add mayonaise, mustard, salt and pepper. Mix thoroughly, filling should be wet and stiff, not runny. Add a bit more mayonaise if needed. Larger size eggs made need a bit more mayo.
   
   Mix be hand or by a mixer.
   
   If you want a smooth filling, use the mixer and mix until lumps are out.
4. Fill the eggs by using a spoon or cake decorating tube.
5. Sift paprika over the top of the stuffed eggs. You can use hot paprika or sweet paprika. You could even use a little of both. Yummy.
   
   Garnish with parsley.
6. Refrigerate for at least 2 hours before serving. Deviled eggs are actually best when refrigerated overnight.

Tips & Warnings

• Boiling time of eggs is exactly 10 minutes.
• Don't eat too many. We all know what happens after eating too many eggs. HEE HEE.