Nancy's Deviled Eggs Recipe
Tried it? Rate this Recipe:
|
Category: |
Category: |
|
Ingredients: |
Ingredients: 18 hard-boiled eggs, peeled
4 - 5 tbsp. mayonnaise (we prefer Hellmann's)
2 tbsp. yellow mustard (we prefer French's)
1 tbsp. Grey Poupon mustard (or other spicy mustard)
1 tsp. of black pepper (to taste)
Smoked paprika
|
|
Directions: |
Directions:Cut the boiled eggs in half. Scoop out all the yolks and place them in a mixing bowl. Mash them so that they become very fine crumbs. Finely dice two of the boiled egg whites and add to the yolk mix.
Stir in the mayonnaise and mustards a little at a time. Check the consistency of the egg mixture before adding all of the mayo/mustards, because some eggs are bigger than others, and the amount of these ingredients determines the consistency. You want the deviled part of the eggs to be stiff enough to "stand up" in the center of the egg whites and also be creamy. If you add too much mayo and mustard, it can become runny. Sprinkle the pepper into the egg mix and stir.
Scoop a spoonful of the yellow deviled egg mixture into each remaining hard-boiled egg white. Be generous! Once they are all done, lightly sprinkle each with paprika. Add some paprika on the serving dish for that extra-special touch. |
|
Number Of
Servings: |
Number Of
Servings:8 (2 per person) |
Preparation
Time: |
Preparation
Time:20 minutes |
Personal
Notes: |
Personal
Notes: I sometimes add a dash of cayenne pepper to the egg mix because we like spicy! There is no need to add salt because the Grey Poupon mustard takes care of that for you.
Note: If you are doing this in a hurry, once you boil the eggs, place them in cold water which will make it easier to peel them, keeping the peeled eggs looking lovely!
|
|
Learn more about the process to create a cookbook -- or
Start
your own personal family cookbook right now! Here's to good eating!
Search for more great recipes here from
over 1,500,000 in our family cookbooks!
This recipe for Nancy's Deviled Eggs is from