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.
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.
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.
This recipe also appeared in the March 2008 issue.
A very good recipe to tweak for your own family's tastes. I like to add Worcestershire sauce and a few shakes of Tabasco along with finely chopped green onion. I like the suggestion of horseradish from another reviewer and will definitely try that next time!
Traditionally very very good recipe...especially with Hellmann's mayo. Usually I grate the yolks and when I'm feeding a crowd, I use my food processor. Sometimes I add a spoonful or two of drained sweet pickle relish. Also at times I use ordinary American mustard (i.e., French's) which is how I first learned to make this self-same recipe over 65 years ago before I knew what Dijon mustard was... :)
In my 71 years of experience, this recipe it just what everyone wants when presented with deviled eggs. In fact, when presenting eggs with "extras" there will often be leftovers, but no leftovers with this favorite.
This is a very basic recipe and also very delicious! I actually decorated just like the picture: piped the yolk mixture with a star tip and topped with either chopped capers, paprika or dill. Everyone thought they were impressive deviled eggs.
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