Classic Deviled Eggs

Easter is here and the wonderful egg. These classic Deviled Eggs will please everyone. Use it as a starter for your Easter Dinner.

First let me share with you a no fail hard cooked egg.

Place the eggs in a saucepan large enough to hold them in a single layer. Cover the eggs with cold water, about an inch above the eggs. Place the pan on the heat and bring to a boil. Just when the water hits a full boil, remove from heat and cover. Let the eggs sit, covered for 16 minutes. Then, drain immediately, cool under running cold water, and get ready to peel.






Classic Deviled Eggs

6 hard-cooked eggs, peeled, cut in half, and yolks mashed in a bowl
2 tablespoons plus 2 teaspoons mayo or miracle whip (or use half mayo and half miracle whip)
1 tablespoon yellow mustard
2 teaspoons white distilled vinegar
1-2 teaspoons sugar ( taste after you add the first teaspoon, that may be enough for your taste)
salt and fresh ground black pepper to taste.

1. Combine the thoroughly mashed yolks and mayo, then stir in mustard, vinegar and sugar. Salt and pepper then taste and adjust if necessary. Stir to achieve a smooth texture.

2. Take a gallon plastic bag and put yolk mixture in it. Press down to get the contents toward a point. Take a scissor and cut the tip off. You then can pipe into the eggs whites. Sprinkle with paprika if you wish.