This past week I spent time with my family. We all love to gather around the table for yummy meals and then debrief in the kitchen. My sister, Lesley, has taken over the responsibility of making deviled eggs. This trade was taught by my mom and Lesley has mastered her skill. In the south we know that deviled eggs are not just for Easter. They are the perfect addition to any brunch, party, or special occasion. I’m excited to share Lesley’s recipe as only she could write it!
Lesley’s Deviled Eggs
1 dozen eggs, boiled
3 T yellow mustard
1/2 cup mayo
Peel egg shells from all eggs. Cut eggs long ways and empty yolk into a small bowl. In a food processor blend yolks, mustard, and mayo until creamy. You may alter the taste by adding more mustard or mayo.
After you are done blending, you want to get all that yummy goodness into the center of your egg.
A couple of options: first one, my favorite, is using the accent decorator from pampered chef. Put the yummy goodness that you have blended into the decorator and it will squirt it mess free into your egg.
The second option is putting the yummy goodness into a ziploc bag, and cutting one corner off at the bottom and then squirting it into the egg.
Both will limit the time and mess of your creation.
After finishing the eggs, it’s a great idea to sprinkle with paprika for some color and a little taste.