DEVILED EGGS

DEVILED EGGS
Just in time for Easter!

My mom, Adrienne, always let me help her in the kitchen and taught me how to cook from an early age. Although she is now in heaven, she was a wonderful cook and is always with me as I am preparing food. This is her recipe.

• Eggs, 12 large hard-boiled, sliced in half
• Mayonnaise,1/3 c
• Mustard,1 T Grey Poupon 
• Onion, yellow cooking, finely minced,1- 2 T
• Paprika, 1/4 t to garnish  
• Salt and fresh ground pepper, 1/8 t each 

1. Mash together egg yolks* with the mayonnaise 
2. Add mustard, salt & pepper 
3. Spoon the filling into each ½ egg 
4. Dust with the paprika

*if egg yolks are not on your diet, fill the eggs with hummus, pate, fish dip or anything that appeals to you instead

Hard Boiled Eggs

• Place eggs in uncovered saucepan
• Cover eggs with cold water so that water level is approximately 1” above eggs and add salt – will make them easier to peel
• Heat eggs and water over high heat until water boils rapidly
• Remove saucepan from heat and cover
• Allow water and eggs to stand for 18 - 20 minutes
• Pour hot water from saucepan
• Run cool water over eggs until they are cool enough to handle
• Drain
• Tap each end of egg lightly on counter to crackle the shell
• Roll egg between your hands or on counter to loosen shell
• Peel under gently running cold water