Recipe Of The Day: Deviled Eggs

[RD Cook]

Deviled Eggs

 <h3><A href="http://www.bigoven.com/160384-Deviled-Eggs-recipe.html" target="_blank">Deviled Eggs recipe</A></h3><a href="http://www.bigoven.com/160384-Deviled-Eggs-recipe.html" target ="_blank"><img width="140" alt="Click here for a larger picture of Deviled Eggs" src="http://www.bigoven.com/pics/130106094459.jpg" /></a><BR/>3 Dozen
Eggs
American<BR/>Low Sugar   Low Carb   Kid Friendly   Summer   Spring   Picnics   Fourth of July   Advance   Hors dOeuvres   Appetizers   American   Eggs  

18  <a href="http://www.bigoven.com/whatis.aspx?id=Eggs" class="deflink">Eggs</a>
2 ts <a href="http://www.bigoven.com/whatis.aspx?id=Mayonnaise" class="deflink">Mayonnaise</a>
1/2 ts <a href="http://www.bigoven.com/whatis.aspx?id=Mustard" class="deflink">Mustard</a>
 pinch <a href="http://www.bigoven.com/whatis.aspx?id=Sugar" class="deflink">Sugar</a>
  <a href="http://www.bigoven.com/whatis.aspx?id=Paprika" class="deflink">Paprika</a>

Place eggs in stock pot and fill with water at least one inch above eggs. Cover pot and heat on high heat until water boils. Remove from heat and let stand, tightly covered, about 15-20 minutes. Run eggs under cold water until cool enough to shell.
Shell eggs and cut in half lengthwise.
Separate yolks into a medium sized bowl and mash with a fork. Add mayonnaise until mixture is smooth (add more mayonnaise as necessary). Add mustard and a pinch of sugar. Mix well.
Spoon yolks into whites. Sprinkle with paprika (optional).

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