Nonnie's Deviled Eggs
It's not the Holidays without Nonnie's Deviled Eggs! Perfect for Potlucks and picnics too!
Servings: 12
Ingredients
- 1 doz. lg. eggs
- 1/3 c. mayonnaise
- 2 tsp. Dijon mustard
- 1/4 tsp. Tabasco
- Salt and pepper to taste
- Paprika for garnish
Instructions
- Fill a large pot or saucepan halfway with water and gently add the eggs. Make sure the eggs are covered with at least an inch of water. Add a teaspoon of vinegar and a pinch of salt to the water. Bring to a boil. Cover with a lid and remove from the pan from the heat. Let sit covered for 12 minutes.
- Drain the hot water from the pan and run cold water over the eggs. Peel the eggs and pat dry.
- Using a sharp knife, slice each egg in half, lengthwise. Gently remove the yolk halves and place them in a small mixing bowl. Arrange the egg white halves on a serving platter.
- Using a fork, mash the yolks and add mayonnaise, mustard, Tabasco, salt, and pepper to taste. Spoon or pipe the egg yolk mixture into the egg white halves. Sprinkle with paprika if desired. Chill until ready to serve.
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