Our hens are in full production mode, which means I have a basket full of eggs on my counter that needs my attention. There is no better reason to make some of my family’s favorite deviled eggs. You don’t need to wait for a special occasion to enjoy this high protein snack. My son devours them when he gets home and after working up an appetite in the garden, I enjoy a couple myself.
How to Boil Eggs For Our Family’s Favorite Deviled Eggs
If you are using farm fresh eggs, wait a week or two to use them. Store bought eggs can be up to a month old, so you don’t have to worry about them being too fresh. I was taught to put the eggs into a pot of cold water and set the timer for ten minutes once the water started boiling but I had problems peeling the shells off sometimes. The real trick, is to boil the water before adding the eggs and then boiling the eggs for ten minutes. Let the eggs cool for a few minutes then run under cool water to make sure they are cool enough to work with before peeling.
Recipe For Our Family’s Favorite Deviled Eggs
Ingredients
- One Dozen Hard Boiled Eggs
- 1 tsp mustard
- 4 tbsp mayonnaise
- 1 tsp salt
- 1 tbsp +1 tsp sugar
- 2 tsp vinegar
Method
- Slice the boiled eggs in half lengthwise
- Scoop out the yolks into a medium size bowl. Mash with a fork and mix in the remaining ingredients until blended and yolks are not chunky.
- Arrange egg whites onto a platter hollow side up. Spoon a teaspoon of the yolk filling into each egg white bowl.
- Sprinkle with paprika, pepper, parsley or any other garnish you prefer.
- Chill in fridge until ready to serve.
Deviled eggs will keep for a week when stored in the refrigerator.
