EEE Cooks: Deviled Eggs (Recipe)

Robin’s grandmother often made deviled eggs for snacks. They were simply prepared, with just mayonnaise and paprika. Robin varies Nanny’s recipe with the addition of mustard and some smoked paprika. They are tasty and easy—just the way we like our food!

We peel the eggs by cracking each on the clean counter and then placing them under cold running water to help the peels come off easily.

On the cutting board, each peeled egg is cut in half lengthwise and the yolks removed to a medium sized bowl. Using a fork, we mash the yolks and stir in the mayonnaise, mustard, and a little salt and freshly ground black pepper. We also stir in a dash of cayenne.

We place some kosher salt on a plate upon which to rest the eggs. One at a time, we fill the whites with the yolk mixture, just using a teaspoon and clean fingers. We place the eggs back on the salt.

We sprinkle a little smoked paprika on the deviled eggs. The plate is covered and refrigerated until ready to serve.

Deviled Eggs

Servings and Times

Tools and Appliances

Ingredients