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GG's Deviled Eggs Recipe

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This recipe for GG's Deviled Eggs is from The Calabro Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 dozen eggs
2 teaspoons French's Yellow Classic mustard
1/3 cup Hellman's mayonnaise
6 green olives stuffed with pimentos
Salt and pepper
Paprika
Directions:
Directions:
First hard boil the eggs. Fill up a large saucepan half-way with water and gently add the eggs. Cover the eggs with at least an inch of water. Add a teaspoon of vinegar to the water (this will help contain egg whites from leaking out if any of the shells crack while cooking). Bring the water to a boil. Cover, and remove from heat. Let sit covered for 15-17 minutes. Transfer eggs into pan filled with cold water and ice (this is a fast way of cooling eggs). Let sit in the cool water a few minutes, changing the water if necessary to keep it cool.

Peel the eggs. Using a sharp knife, slice each egg in half, lengthwise. Gently remove the yolk halves and place in a small mixing bowl. Arrange the egg white halves on a serving platter.

Using a fork or pastry blender, mash up the yolks and add mustard, mayonnaise, and a sprinkling of salt and pepper. Spoon egg yolk mixture into the egg white halves (waste no filling). Sprinkle with paprika and top with 2 slices of pimento olives.

Refrigerate until ready to serve.

Makes 2 dozen deviled eggs.
Number Of Servings:
Number Of Servings:
24
Personal Notes:
Personal Notes:
My family requests this dish for every picnic or family gathering!

 

 

 

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