on your browser
to print this recipe.
Danielle’s Easy Devilled Eggs
Put desired amount of eggs in a pot cover with water and a dash of salt. Bring to a boil. Once at a full boil leave on the burner, cover but turn off the heat. Let the pot sit there covered for 20-25 minutes. Then, bring the pot to the sink. Drain off the hot water and run some cold water over them. Then put eggs only in a bowl and in the fridge for a good hour so they can cool.
Peel the eggshells off under cold running water. Once peeled slice the eggs gently lengthways and pop out the yellow centres gently. You want to try and not damage the white part because it needs to hold the yellow devilled filling. Break the yokes with a fork so it is crumbled in tiny pieces. Basically, smash 'em. Add a couple of teaspoons of mustard and a tablespoon or two of mayonnaise. Just add a little of each at a time tasting from time to time because they key is to get it just the way you like it. I don't have exact measurements. Then fill the eggs with a dollop for filling each and sprinkle with paprika if desired.
Voila, Devilled eggs!