Cookbook:Deviled Eggs

Deviled Eggs
Category	Appetizer recipes
Yield	12 egg halves
Servings	6
Time	35–45 minutes
Difficulty

Cookbook | Ingredients | Recipes | Appetizers

Serve these deviled eggs for any occasion, whether it be a wedding feast, a picnic in the park, or for lunch or dinner!

Ingredients

• 6 eggs (large)
• 3 tablespoons of mayonnaise or creamy salad dressing
• 1 tablespoon of sugar
• 1 teaspoon of mustard
• 1 teaspoon of vinegar
• Salt to taste
• Pepper to taste
• Paprika (optional)

Procedure

1. Place eggs in enough cold water to cover completely, and bring to a rolling boil over high heat.
2. Reduce heat to a lower medium boil, and cook for 12 minutes.
3. Drain eggs, and promptly chill eggs in cold water so they stop cooking.
4. Remove shells from eggs, and halve lengthwise with a knife.
5. Carefully extract the yolks without breaking the whites, and place the yolks in a bowl.
6. Mash yolks with a fork, and mix in remaining ingredients.
7. Very carefully spoon the mixture back into the egg white halves.
8. Garnish with a light sprinkling of paprika.