Deviled Eggs

Easter is just around the corner, and it seems one of the most popular side dishes for Easter dinner is deviled eggs. Now it may seem odd to serve something with the word devil in the name on the day we celebrate the risen Jesus, but the term comes from the addition of spices, such as mustard and cayenne pepper, to the cooked egg yolks. I have loved these since I was a kid and am sharing with you the simple recipe I grew up with.

Ingredients:

1 dozen large eggs

½ cup mayonnaise

2 t cider vinegar

2 t prepared yellow mustard

1 t salt

Paprika, for dusting

Directions:

For hard-boiled eggs: Place eggs in single layer in large pot. Add cold water until eggs are fully covered. Bring to a boil over high heat. Once the water is at a full boil, cover and remove from heat. Let stand 12 minutes. Drain hot water and run cold water over eggs. Add ice cubes to cool eggs quickly.

When eggs have cooled, gently tap each egg on countertop and peel off shell. Slice eggs in half lengthwise, set egg white halves aside and place yolks in bowl. Mash yolks with a fork.

To the bowl with the yolks, add the mayo, vinegar, mustard and salt. Mix well.

Spoon yolk mixture into egg white halves. For a fancier presentation, place yolk mixture into a piping bag fitted with a fluted tip and pipe mixture into egg white halves. Sprinkle with paprika.