"Kerrian's Favorite Deviled Eggs"
 
Prep time
Cook time
Total time
 
Author:
Recipe type: side dish
Cuisine: American
Serves: 8-10
Ingredients
  • 12 jumbo eggs
  • 1/2 cup Hellmann’s mayo
  • 1 1/2 Tablespoons Gulden’s Spicy Brown mustard
  • paprika
  • ½ teaspoon salt for water
Instructions
  1. 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)
  2. 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.
  3. Slice the eggs in half from end to end. Lay them on a large tray while working with each of the yolks.
  4. 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.
  5. 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.
  6. Sprinkle paprika on half the finished eggs and leave the rest plain. Chill until ready to serve.
Recipe by Kerrian's Notebook at https://pattiphillipsbooks.com/kerriansnotebook/2014/05/knr-p-108-kerrians-deviled-eggs/