Easy Deviled Eggs [Intro to Cooking]
I haven’t always liked eggs, but I can’t remember a time when I didn’t love them deviled! I love graduation parties and barbecue season strictly for the promise of deviled eggs (although the sunshine and the good company aren’t too bad, either). The best part about these tasty treats is that they’re easy to make! They’re also the absence of muss and fuss that you get with regular eggs, and the ability to hard boil an egg is an excellent cooking talent to have!
This appetizer is the perfect introduction to a summer (or any season, really) get-together. And if you have leftovers, though I doubt you will, they can substitute as a satisfying lunch when paired with salad! Enjoy!
What you’ll need:
- 6 eggs
- Dash of salt
- Dash of pepper
- 1/4 teaspoon mustard
- 1 1/2 to 2 1/2 tablespoons mayonnaise
- Boil the eggs:
- Place the eggs in a saucepan and cover them with enough COLD tap water so that the eggs are covered.
- Bring the water to a rolling boil over high heat. Watch the eggs closely, and as soon as the water begins to boil, immediately reduce the heat to a low medium boil. Cook the eggs for an additional 10 minutes.
- As soon as you remove the eggs from the heat, quickly place the eggs under ice cold water or in a bowl of ice water to chill quickly.
- Chill the eggs for a few minutes until the egg is completely cooked and then crack the eggs to peel on all sides.
- Now the fun begins! Cut the eggs into halves lengthwise and remove the yolk. Place the yolk into a small bowl.
- Cream yolk, salt, pepper, mustard, and mayonnaise.
- Put 1/2 teaspoon into the egg whites and garnish with paprika; serve!