6 hard boiled eggs (directions below)
1/4 c. mayo (adjust to taste)
2-3 TBS yellow mustard (adjust to taste)
salt/pepper to taste
paprika for garnish
Place eggs in a large stock pot, cover w/ COLD water and bring to a boil. Boil for 13 minutes. Drain and rinse w/ cold water for 5 minutes. Place in fridge over night. (This step is very important. The colder the egg, the easier they will peel and have a better flavor) Peel all eggs and separate yolks from whites. Cut each egg in half. Mash yolks, or place in food processor to make extra fine. Add mayo, mustard salt and pepper. Mix until smooth. Adjust to your taste. Place yolk mixture in a small storage bag and cut off tip (You're making your own pastry bag) Squeezing the bag, fill each egg half w/ yolk mixture. Sprinkle w/ paprika. (If you are not serving these right away, only put paprika on the yolk. It will discolor the white if left) Chill until serving.
Shared on Gooseberry Patch July 27, 2011
*NOTE* The amounts of mustard and mayo are a personal taste. Start w/ these amounts and you can always add more. Also, I know boiling eggs is pretty basic, but after many tries, this is the method I've found to be the absolute best for this recipe. Once boiled, the longer they are chilled, the better. This time, I boiled mine on Friday, deviled on Saturday and served on Sunday.