Deviled Eggs

Deviled Eggs

*Set aside a plate or platter for finished deviled eggs

Gather:

6 eggs (raw, in their shells)

Hard boil (instructions here).

Cool, peel & rinse (instructions here).

Cut each boiled egg in half lengthwise.

Carefully remove egg yolks, keeping white intact .

Place egg white halves on a plate.

Place egg yolks into a small mixing bowl.

To yolks add:

3 tsp mayonnaise

1/8 tsp salt

1/8 tsp mustard (optional)

Using a fork, cut together until completely smooth and fluffy.

Spoon yolk mixture into egg white halves, distributing evenly.

Dust with:

Paprika

Transfer to serving plate/platter. Serve immediately.

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Brenda’s tips:

• Serving size: 6 eggs = 12 deviled eggs

• Increase/decrease amounts of ingredients per personal preference

• Create additional flavors by adding other herbs & spices (i.e. dill), relish, greek yogurt, vinegar, avocado, etc.

• Best made fresh and served immediately

  • For food safety purposes, it is good practice to place in the refrigerator even if serving “soon”

• Recipe is easily scalable, for example:

  • Divide all by three = 2 whole eggs + 1 tsp mayo + scant 1/16 tsp salt & mustard

  • Multiply all by 4 = 24 whole eggs + 1/4 cup mayo + 1/2 tsp salt & mustard

    • Note: 3 tsp x 4 = 12 tsp = 4 Tbsp = 1/4 cup

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Window to B’s kitchen…