Classic Deviled Eggs
One of my family's favorite dinners is Appetizer Night, when I turn the bits and pieces we have left in the house into a meal of small bites. Very likely the most popular of all options that are usually on the table is these deviled eggs.
- 12 eggs
- 4 Tbsp. mayonnaise
- 2 tsp. yellow mustard
- 2 tsp. sweet relish optional
- 1/8 tsp. salt or to taste
- 1/8 tsp. black pepper or to taste
- paprika for dusting
- Fill a large pot with water, place the eggs in, and bring to a boil. Once the water has come to a boil, set a timer for 10 minutes.
- When the timer is done, drain the eggs and then run them under cold water.
- Remove the shells from the hard boiled eggs and slice the eggs in half lengthwise.
- Remove the yolks and put them in a bowl. Place the whites on a separate plate.
- Add the mayonnaise, mustard, relish (optional), salt, and pepper to the yolks and mash them together with a fork until they are creamy and smooth.
- Place the yolk mixture back into the eggs. Dust the tops with paprika. Refrigerate until you are ready to serve.
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