It’s cookout season! We love to relax on the deck before dinner and while we wait for the grill to heat up, we need side dishes of all kinds to keep the ravenous guests happy. One of our favorites is Deviled Eggs. It’s an easy snack – easy to make and easy to eat. Sheila eats the plain ones and I eat the ones topped with paprika.
We promise that no bodies were ever found either during or after one of our cookouts. 😉
- 12 jumbo eggs
- 1/2 cup Hellmann’s mayo
- 1 1/2 Tablespoons Gulden’s Spicy Brown mustard
- ½ teaspoon salt for water
- Place one dozen eggs in salted water and cook until hard-boiled. (Watch the pot and once the water starts to boil, let them boil for 10 more minutes – it should take about 20 minutes in all)
- Lightly tap the shells with the back of a spoon to create small cracks. Hold the boiled eggs under running water as you peel each of them – it’s easier to get the shell off. Rinse off the bits of shell and set peeled eggs aside until all are done.
- Slice the eggs in half from end to end. Lay them on a large tray while working with each of the yolks.
- Gently scoop out the yolks into a medium sized bowl. Add mayo and mustard to yolks and mix with a fork until well blended. Add more Gulden’s for a spicier mix.
- Place the yolk mixture back into the egg white halves with a spoon – a heaping teaspoon should do nicely to fill the cavity and create a small mound of yolk mixture.
- Sprinkle paprika on half the finished eggs and leave the rest plain. Chill until ready to serve.
Save some in the fridge to eat later. 🙂