Deviled Eggs

One of the favorites for the holidays and other events is a simple Deviled eggs. I frequently have or cook eggs for hard boiling which is a great snack and meal favorite so I included that in the recipe prep. This is pretty classic version subject to many additions or variations depending upon your favorite ingredients.

INGREDIENTS

1/2 Dozen large eggs

2 tablespoon mayo

1/2 tablespoon butter (Soften to room temperature)

1 teaspoon yellow mustard

1 teaspoon dijon mustard

1 teaspoon pickle juice

1/2 teaspoon sugar

1/8 teaspoon salt

1/8 teaspoon pepper

dash tabasco sauce (Optional)

paprika to garnish

bacon bits to garnish

Prep

Place eggs in small pot and fill with water. Place on stove and bring to boil uncovered.

Once rolling boil, turn off heat and cover pot for 13 minutes.

After sitting in covered pot, put eggs in colander or strainer and drain.

Run cold tap water over eggs in colander/strainer and add ice for 5 minutes to stop the cooking.

Peel eggs by cracking them on a counter rolling them under your hand to crack shell completely then carefully peeling them to remove the shell without damaging the hard boiled eggs.

INSTRUCTIONS

Slice eggs lengthwise in half.

Remove yolks to a bowl.

Add Mayo, Butter, Yellow and Dijon Mustards, Pickle Juice, Sugar, Salt, Pepper and (optionally) tabasco sause.

Use fork to mash and mix.

Spoon filling evenly in egg white.

Sprinkle with paprika and backon and serve.

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