Deviled Eggs
By Kath Dedon
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Update 12/29/16: I have since learned to make Perfect Hard Cooked Eggs that peel easily every time. Click here to check it out! 🙂 No more Disheveled Deviled Eggs!
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Disheveled Deviled Eggs would be the appropriate name for the Deviled Eggs I made for Easter.
Either some of them were too fresh, or I should have listened to Julia who advised peeling them as soon as they finished their ice water bath. I left them in their shells in the refrigerator overnight. Some of them did not peel as beautifully as I’d hoped.
Since I don’t own a pastry decorating bag to beautifully pipe the egg yolks into the egg whites, I just spooned it in.
They were quite good, though, and no one complained about how they looked.
I have never measured the mayonnaise or mustard before. I kind of measured yesterday to give an idea of the quantities.
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Deviled Eggs
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12 large hard-boiled eggs
1/3 cup + 1 tablespoon mayonnaise
¼ cup Grey Poupon Dijon mustard
½ teaspoon Tabasco sauce
½ teaspoon salt
Paprika, to garnish
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1. Cut the eggs in half and remove the yolks. Mash the yolks with the mayonnaise, mustard, Tabasco sauce and salt.
2. Fill the eggs with the yolk mixture.
3. Sprinkle the eggs with paprika.
In the kitchen with Kath 
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