It's not really deviled egg season, but the truth is there is no bad time for a deviled egg. Just a standard schmandard deviled egg recipe is all you need, and a little more control over your paprika shaker than what you see above.
Slice the peeled hard boiled eggs lengthwise and transfer all the yolks to a bowl. Smash with a fork, then mix in the mayo, mustards, tabasco, and S&P to taste.
- 1 dozen large hard boiled eggs
- 1/3 cup mayo
- 1 teaspoon dijon mustard
- 1 teaspoon yellow mustard
- Dash tabasco
Spoon the mixture into a ziploc bag, snip off the corner, and pipe the filling into the egg halves. Sprinkle the paprika over the top using a LIGHT HAND. You will either be repulsed by this recipe, or eat all 12 of these eggs in one sitting.
Labels: Appetizers, Side Dish