Mama's Deviled Eggs

(How can you be from the South and not love these?)

Mama's Deviled Eggs sprinkled with Paprika

Serves 6 (in most families)

Serves 2 (in our family)

Difficulty – Our dog, Beauregard (but you can call him Boo), can make this one!

Prep – How quick can you peel 12 eggs?

Cook Time – ABC (Already Been Cooked)

1 Doz Leftover Easter Eggs

1/3 – 1/2c Hellman’s Mayo or Duke’s Mayo or preferably HM (homemade)!

1 Large Pinch Dry Mustard Powder (Coleman’s is fine)

1 tsp French’s Yellow Mustard (rounded)

Kosher Salt

White Pepper

Cayenne or Paprika

Carefully peel eggs to remove all shells. Rinse egg in cold water to be sure all shell is removed. Dry eggs.

Split down the center lengthwise and pop egg yolk into separate bowl. Don’t break the whites! Repeat until all eggs have been split.

Mash yolks with the tines of a fork or with a pastry cutter until finely minced. Stir in all other ingredients and mix well. Taste for salt and pepper and adjust seasoning.

Spoon or pipe into the wells of the egg whites. Yes, it's a little known fact that membership into the DFSWs is predicated on your ability to use a star tip and a piping bag to place the deviled yolk mixture cleanly and neatly into an egg white - so we can make Mama proud! Sprinkle deviled yolk mounds with cayenne or paprika for color and serve. (Try to leave the whites without any sprinkles!)

SusieT’s Notes:

Hey if you are afraid of a little mayo overload, I sometimes split the mayo between plain, whole milk yogurt and mayonnaise. It will reduce your polyunsaturated fats (PUFAs). Few will know you’ve 21^st Centuried the family deviled egg recipe!


Return To Fluffy Chix Cook Recipes