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Deviled Eggs picture

Deviled Eggs

Deviled eggs are a picnic favorite and are simple to make. Note: Peeling hard boiled eggs is easier when the eggs are still warm.

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  • 4 large eggs
  • 3 tablespoons mayonnaise
  • 3/4 teaspoon Dijon mustard
  • Pinch of cayenne
  • Paprika for garnish
  • Parsley leaves for garnish (optional)

Serves 4

  1. Carefully place the eggs in a saucepan and add enough cold water to cover the eggs by about 1 inch.
  2. Put the saucepan on the stove and bring the water to a rolling boil. Turn off the heat, cover the pan, and let the eggs sit undisturbed for 10 minutes. (Set the timer!)
  3. Pour out the hot water and run the pan under cold water until the pan is cool. Fill the pan with enough cold water to cover the eggs and leave the eggs sitting in the cold water for 10 minutes. (This helps cool the eggs and helps to avoid having a green ring around the yolks.)
  4. Peel the eggs and cut them in half lengthwise.
  5. Using a small spoon, remove the yolks and put them in a small bowl. Smash the yolks with a fork. Add the mayonnaise, mustard and cayenne pepper and stir with the fork until the mixture is smooth. Taste and add a little salt and pepper to your liking.
  6. Neatly spoon the yolk mixture back into the egg whites. Sprinkle the yolk with a little paprika, top it with a parsley leaf (if you like), and serve.  (Note:  Eggs can be made up to a day in advance.)

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