Ingredients

The following ingredients have 12 Servings
  • 6 hard boiled eggs
  • 1/4 cup real mayonnaise
  • 1 teaspoon prepared mustard
  • salt and pepper

Instruction

  • Place eggs and egg timer into a sauce pan. Fill pan with water so the eggs are covered in about 1" of water. Place onto a stovetop and heat on medium high heat. Water will boil and timer will turn dark red when it is finished cooking.
  • Immediately drain water, being very careful, fill pan with ice and then cold water. Let set for eggs to cool. Remove eggs from water, and refrigerate overnight.
  • You can use immediately after cool, or all the ice has melted in the pan, but I like to cool the inside of the egg completely to make deviled eggs.
  • Gently peel hard boiled eggs and discard shells. Slice eggs in half and gently open with your fingers and use the tip of a knife to pop the cooked yolk into a small mixing bowl. Set egg white aside. Repeat until all halves are removed of yolks.
  • Mash yolks in bowl with a fork. Add mayonnaise, mustard, salt and pepper and mix well.
  • Place yolk mixture into a resealable sandwich bag and seal shut. Please note, if you do more than 6 eggs, you'll want to use a piping bag. Sealable sandwich bags tend to break at the seams and you'll have yolk all over! Trim the tip of the bag and pipe into the eggs.
  • Place eggs onto a plate and serve. Refrigerate covered. As shown, put a teeny dollop of egg yolk mixture in the center of the plate and add a sprig of fresh parsley to create a flower like look. Put several of these small plates on your table to add color and fun.