Deviled Eggs
Serves: 2
Meagan Lindgren
1 January 1970
Based on User reviews:
50
Spice
50
Sweetness
44
Sourness
40
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
Directions:
1
Cover eggs with cold water by 1 1/2 inches in a 4- to 5-quart pot and bring to a rolling boil, partially covered with lid
2
Reduce heat to low and cook eggs, covered completely, 30 seconds
3
Remove pot from heat and let eggs stand in hot water, covered with lid, 15 minutes
4
Rinse eggs under cold water 5 minutes to stop cooking
5
Peel eggs and halve lengthwise
6
Carefully remove yolks and mash in a bowl with a fork
7
Add mayonnaise, mustard, pickles, celery, and salt and pepper to taste to yolks and stir with fork until combined well, then spoon into egg whites
8
Cover eggs with cold water by 1 1/2 inches in a 4- to 5-quart pot and bring to a rolling boil, partially covered with lid
9
Reduce heat to low and cook eggs, covered completely, 30 seconds
10
Remove pot from heat and let eggs stand in hot water, covered with lid, 15 minutes
11
Rinse eggs under cold water 5 minutes to stop cooking
12
Peel eggs and halve lengthwise
13
Carefully remove yolks and mash in a bowl with a fork
14
Add mayonnaise, mustard, pickles, celery, and salt and pepper to taste to yolks and stir with fork until combined well, then spoon into egg whites