deviled eggs

Recipe printed from

Deviled Eggs
makes 12 (but make more, if you're smart)

as many times as i say it, this dish should really be made often. it's a perfect snacking dish for any occasion i can think of right now. my mom (or was it gramma?) used to put relish in the egg mixture, but i like my deviled eggs smooth and, well, eggy. as for recipe credit, i honestly don't know where this came from, so if i stole it from someone, i'm sorry. all i have to go on is an index card in my writing :{ .

6 eggs
3 T mayo
1 T sugar
1.5 t dijon mustard
1 t apple cider vinegar
salt & pepper, to taste
smoked paprika (or regular sweet paprika, if you prefer)

carefully place 6 eggs in medium saucepan and fill with water to cover. bring to boil, and reduce heat to med-low for 12 minutes. meanwhile, get out a big bowl and fill it with ice cold water. chill eggs in water bath immediately. (at this point, you can refrigerate them until use.)

when ready to use, peel shells and halve eggs lengthwise. remove yolks carefully (i use a small teaspoon or my fingers if i'm feelin' lucky) and place in bowl. add remaining ingredients, including a tiny dash of paprika, and mash ingredients together. if you want to fancy it up, whir the mixture together in a mini-blender for a few seconds to smooth the mixture out, and spoon it into a plastic bag with an icing tip. pipe into eggs in a swirly pattern (or, just clunk the mixture, unblended, into the eggs - it tastes the same this way!). dust with paprika.