Deviled Eggs

Deviled eggs make a great bite-sized, tangy appetizer!

Ingredients:

6 eggs, hard boiled

3 Tbsp mayo

1 teaspoon yellow mustard

1/4 tsp Paprika 

Salt and pepper to taste

Paprika for garnish

Supplies:

Large pot with lid

Bowl

Knife

Spoon

Piping bag with decorative tip

Directions:

Place eggs in a pot of COLD water. Turn heat to high. As soon as the water comes to a boil, turn off the heat and cover with a lid. Let sit for 12 minutes. Move pot to sink and drain water. Under cold running water, remove shells from eggs. Halve each egg and use a table spoon to scoop out yolks into a bowl. Add mayo, mustard, paprika, salt and pepper to eggs yolks and mash together with the back of a spoon until creamy and lump-free. Spoon yolk mixture into piping bag. Arrange whites on serving platter and pipe the yolk mixture back into each egg half. Sprinkle with paprika to garnish. Chives, bacon bits, jalapeños are more of the endless toppings  that could be used.

Tips:

Using the above method  to hard-boil eggs keeps them bright and yellow and prevents overcooking them to the point of that gray-green ickiness.

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