Deviled Eggs by Barbara

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