Basic Deviled Eggs
It's like a southern rule that you have to have deviled eggs at any major meal such as Easter, Christmas, or Thanksgiving. So here is how you make them so that you don't break any major cultural rules! When I make deviled eggs I always cook a few extra eggs in case some don't turn out pretty. Also, Paula Dean taught me to always include one whole hard-boiled egg in the filling so that you have plenty of filling and she's right! Chop it finely and you can't see any of the white yoke.
Ingredients:
8-10 large eggs (remember to include at least 1-2 extra)
1/3 cup mayo (plus more if needed)
1 teaspoon mustardsalt and pepper
paprika
Preparation:
Add enough water to a pot to cover your eggs and some salt and bring to a boil.
Very carefully use 2 spoons (one under and one to guide) to lower each egg into the boiling water.
Let boil for 10-11 minutes
Remove eggs and place in a cold ice bath for 15 minutes.
One at a time, tap egg on clean counter or cutting board and roll it under your hand to break shells. Then, carefully peel off shells.
Take the ugliest egg and place it into a bowl and chop it finely.
Rinse eggs clean of any pealed shell.
Slice eggs in half and scoop out the yokes and add to the bowl with the chopped egg and chop.
Using a fork, smash chopped yokes until mostly smooth.
Mix in remaining ingredients well still smoothing out with the fork. Taste filling to make sure you don't need additional salt, pepper, or mayo for creaminess.
Place egg white shells on a plate or deviled egg dish and spoon a generous amount of filling into each one.
Sprinkle deviled eggs with paprika and chill in the fridge until time to serve.
