Deviled Eggs

By Kruft

Prep

5 min

Cook

20 min

Total

25 min

Serves:5

Deviled eggs are among the most popular hors d'oeuvers. A little-kid joke: why does Grandma call them deviled eggs? Because they smell like sulfur. But hard-boiled eggs get that sulfury smell only when Grandma overcooks them! For deviled eggs, you need a firm white, but you still want the yolk to be tender and buttery.

Ingredients

Mixture

large eggs

cups mayonnaise

tsp Dijon mustard

pinch salt

tsp cayenne pepper

tsp paprika

Toppings

paprika

black pepper,freshly ground

fresh chives,minced (optional)

1Cook Eggs

1.Cover the eggs with water in a saucepan and set on a high flame.

2.Bring to a boil, reduce the heat to low, and cook, covered, for 30 seconds.

3.Remove the pan from the heat and let stand, still covered, for 10 minutes.

4.Drain and run cold water over the eggs for a few minutes.

5.Plunge the eggs into an ice-water bath, leaving them for several minutes, to chill thoroughly.

6.Carefully peel the eggs, first tapping the egg all over on a hard surface to evenly break the shell, then peeling from the blunt end.

7.Rinse each one to remove tiny specks of shell.

2Prepare Mixture

1.Cut the eggs in half lengthwise, carefully removing the yolks to a medium bowl and placing the whites on a tray.

2.Mash the yolks with the mayonnaise, mustard, salt, cayenne, and paprika.

3.Put the mixture in a sturdy plastic bag, cut a small hole in a corner of the bag, and pipe the yolk mixture into the whites, almost touching the egg with the tip of the bag as you squeeze.

4.Dust with more paprika and some black pepper, and sprinkle with chives, if you like.

3Eat

1.Enjoy!!