Just in time for Easter...Deviled Eggs
|Deviled Easter Eggs (see link below)|
6 eggs (maybe 7 "just in case!")
2 Tbsp mayonnaise
1/2 to 1 tsp mustard depending on how big your eggs are and your taste...pick your favorite kind
1 Tbsp milk (or more to get the right consistency)
1/8 tsp salt
paprika for garnish
Place eggs in medium saucepan and cover with cold water. Bring water to a boil, cover, and remove from heat immediately. Let sit 15 minutes, drain, and cover with ice & water. Peel each egg under running cold water. Slice eggs in half, scoop out yolk, and place yolks in a bowl. Combine yolks, mayo, mustard, salt & pepper with a fork. Add milk to get a smooth consistency (you want it similar to the consistency of icing). Arrange egg whites with scooped out side up. Place yolk mixture into a plastic bag, squeeze out the air, and cut a small hole in the tip in order to pipe the mixture into the whites. Fill eggs to just cover the hole. Sprinkle with paprika.
NOTES: There are SO many versions of deviled eggs that you could choose from. I found a great list from Southern Living that you can find HERE. Another fun idea is to dye the whites like you would Easter Eggs to make them more festive and more appealing to the littler ones in your Easter brunch crowd. Real Mom Kitchen shows how on her blog HERE.
Happy Cooking, and Happy Easter!