Deviled Eggs

Aside from being a nice way to use up leftover hard-boiled eggs, deviled eggs are easy to make, convenient to eat, and tasty to boot.

Yield 12 deviled eggs
Time 30 minutes
  • saucepan (large enough to hold eggs in single layer)
  • 2 medium bowls
  • knife
  • plate
  • 2 spoons
  • 6 eggs
  • ΒΌ c mayonnaise
  • 1 T soy sauce
  • 1 t dry, yellow, or Dijon mustard
  • 2 T red onion, minced
  • dash salt
  • paprika and/or minced parsley
Directions Place the eggs in the pot and cover with cold water. Heat on high until water simmers, then lower heat to maintain simmer and cook for 8-10 minutes.

Drain the eggs, place in a bowl of cold water, remove one, tap lightly all over until shell cracks, and peel. If it gets too hot to handle, just hold it underwater for a few seconds and try again. (You may need to add more water to the bowl to keep it cold).

Peel all of the eggs, then cut in half length-wise.

Pop the yolks out of each half and place in the other bowl, being careful not to break the egg whites. Mash the yolks, then stir in mayonnaise, soy sauce, mustard, onion, and salt.

Arrange the egg whites on a plate.

Take a spoonful of yolk mixture, and use the other spoon to scrape it into one of the egg white holes. Repeat with remaining yolk and whites. If you have some yolk left, just add a bit more to the deviled eggs that don’t have enough.

Sprinkle with paprika and/or parsley, and serve.

Notes Deviled eggs are the perfect finger food – you can just grab one and go, so they are great for picnics and buffets.
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