Johnny's Deviled Eggs
You MUST have deviled eggs for holidays, special events, bar mitzvah's and that occasional random Thursday
- 12 large eggs
- 1/2 C mayonnaise
- 1 T Dijon mustard
- 1/4 t Celery Salt
- Paprika (Sweet for those that don't like spice, hot for those with tastebuds)
Boil and peel the eggs
Bring pan of water to a boil
Gently lower eggs into water
Lower the heat to a simmer
Cook the eggs for 13 minutes
Remove the eggs from the pan and immediately place them into a bowl of heavily iced water for a minimum of 5 minutes
Gently tap the eggs on a solid surface, all around the egg.
Peel the shells off, rinse the eggs in cold water and set aside for next step
Prepare the eggs for deviling
Cut each egg in half
Remove egg yolk and place in separate bowl
Place eggs, cut side up, on a platter
Fill the egg halves
There are a couple ways to fill the egg halves. I like to scoop the egg mixture into a zip lock back and then cut a corner out of the bag. You can then use this similar to a piping bag. If you have a piping bag, use that instead.
Gently squeeze mixture into each half, filling the cavity
If you don't want to do the piping method, you can also use a spoon to fill the eggs
Finally, sprinkle paprika over the eggs. I like to use sweet paprika on half and hot paprika on the other. Spicy deviled eggs are awesome!