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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 24 |
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The creamy filling in this deviled egg recipe couldn't be easier to prepare. And it's a good way to use up all those leftover Easter eggs. Ingredients:
12 large eggs |
4 tablespoons mayonnaise |
2 teaspoons dijon mustard |
1/4 teaspoon salt |
pinch of pepper |
Directions:
1. Place eggs in a saucepan large enough to hold them all in one layer. Cover with water. Bring to boil, then lower heat to a simmer and cook for 9 minutes. Fill a large bowl halfway with ice and water. When eggs have cooked, transfer them with a slotted spoon to ice bath. Let cool completely.
2. Peel eggs; cut each in half lengthwise. Remove yolks and place in a bowl. Mash yolks with a fork until smooth. Add mayonnaise, mustard, salt and pepper and mix until blended.
3. Transfer yolk mixture to a piping bag fitted with a plain or star tip, or to a ziplock bag. If using ziplock bag, seal bag and snip off one corner. Pipe yolk mixture into empty egg whites.
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