Deviled eggs are one of the easiest, most popular dishes to make as an hors d'oeuvre. I made these with a dill mustard and light mayonnaise. The key to a good deviled egg is a light fluffy mixture which is almost whipped.
---Barbara
Deviled Eggs
Makes 12
6 eggs
salt
3 T. light mayonnaise
2 T. mustard
sweet paprika to sprinkle on top
Hard boil the eggs ahead of time. Place six eggs in a small saucepan and cover completely with cold water. Bring to a full boil, and cook for 1 minute. Turn off the heat, and cover for 10 more minutes.
Discard the hot water, rinse with cold water, then place in refrigerator until completely cold. Probably 2 hours ahead of time or the night before.
Peel the eggs. Cut in half, remove the egg yolks, place them in a small bowl, then put the egg whites on a serving platter. Sprinkle the egg halves, very lightly, with salt.
In the small bowl with the egg yolks, add a little salt, then mash the yolks with a fork. Add 3 T. light mayonnaise, and 2 T. mustard of your choice. I used a dill version. Dijon mustard works well, too.
Whip the mustard, mayo and egg yolks together with your fork, until the mixture is uniform.
Use a teaspoon, and pile each egg with the fluffy filling.
If you want to get fancy, you could pipe the filling into the eggs, but I never do that.
Sprinkle generously with sweet paprika.
Keep cold until time to serve.
B