- Deviled Eggs
- Makes 24
- 12 eggs
- 1/3 cup mayonnaise
- 2 teaspoons Dijon mustard
- salt and pepper to taste
- ¼ teaspoon Tabasco or cayenne pepper (optional)
- ½ teaspoon white vinegar
- parsley for garnish (optional)
In a saucepan, add eggs and cover eggs with 1-inch of cold water. Place over high heat and bring to a boil and immediately turn to low. Cook the eggs for 14 minutes and immediately drain and run cold water over them or plunge them in an ice bath for 10 minutes. Remove shell from eggs and cut in half and remove the yolks to a bowl. Clean off the whites and set aside.
Mash the yolks and add mayonnaise, mustard, salt and pepper and Tabasco and mix well until smooth. Add more mayonnaise if it is not a creamy consistency. (Can be made the day before and refrigerated. The deviled eggs are best if they are piped into the whites no longer than an hour before you serve them.)
If you want to have dye the whites a pastel color: In 4 bowls, add water and a drop or two of food coloring to each bowl. Add ½ teaspoon white vinegar and mix well. Have a cookie tray with a cooling rack set on top and set aside. Add 6 egg halves to each bowl and allow the whites to become the color you want. Remove the eggs to the rack and allow to dry. Carefully blot with paper towel if any dye is pooling on the eggs.
Place the yolk mixture in a piping bag with a star tip, or a large plastic bag and cut a corner, or just use a teaspoon and divide the yolk mixture evenly on the whites. Garnish with a small sprig of parsley if desired.