Devilishly Good Deviled Eggs
  • 6 hard boiled eggs
  • 3 Tbsp mayo
  • 1 good squirt yellow mustard
  • a splash vinegar
  • salt and pepper to taste
  • 1 Tbsp sweet pickle cubes (optional)
  1. How to hardboil eggs:
  2. Lay the eggs in the pan and add enough cold water to cover eggs by 1 inch. Set over high heat and bring just to the boil; remove from heat, cover the pan,and let sit exactly 17 minutes.
  3. When the time is up, transfer the eggs to the bowl of ice cubes and water. Chill for 2 minutes.
  4. Peel eggs and cut in halve lengthwise. Remove yolks and set whites aside. Using a fork mash yolks into until there are no lumps. Add mayo and mustard. Blend with fork until well combined and smooth. Add a splash of vinegar and salt and pepper to taste, and pickle cubes if using.
  5. Put yolk mixture into a re-sealable plastic bag, using scissors, snip a small corner off and pipe even amounts of yolk mixture into egg whites. Store deviled egg in refrigerator.
One of my many weaknesses, yes these definitely are! A simple recipe that always shows up at our holiday dinners, and anytime in between when we get a craving.