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    Deviled Eggs
    6 eggs, hardboiled & sliced in half
    2 tablespoons mayonnaise
    1 scant tablespoon mustard
    1 teaspoon worcestershire sauce
    a splash of Frank's Red Hot sauce
    salt & pepper, to taste
    paprika to garnish
    1. Place your cooked egg yolks in a small bowl & mash them up with a fork. 
    2. Stir in the mayo, mustard, worcestershire sauce, hot sauce, salt, & pepper. 
    3. Scoop the filling into the egg whites. 
    4. Sprinkle with paprika.
    Hard boil and peeling directions
     1. Place eggs in a single layer in a pot.
     2. Cover with water so there’s about 1/2 to 1 inch of water above the eggs. 
     3. Bring to a full boil.
     4. Once boiling, turn off the heat.
     5. Put a lid on the pot and let rest for 14 minutes.
     6. Immediately after the 14 minutes are up, run cold water over eggs and let 
        sit in an ice/snow bath for 2-3 minutes.
     7. After the eggs have cooled in ice water for a couple of minutes, gently 
        crack the shell of each egg. Just enough to let a water seep in.
     8. Put the eggs back in the ice water for another 1 to 3 minutes so that the 
        water can penetrate in between the shell and the egg white.
     9. Take out an egg and gently crack the shell all around it – you don’t want 
        to crack it so hard that the shell tears into the egg white.
    10. Gently but firmly roll the egg on a counter using the palm of your hand. 
    11. Peel the egg starting at the wide end where the air sac is. Use the thin 
        membrane to peel back the tiny pieces of shell.
    12. If more help is needed, peel the egg under running water so that the water 
        runs between the shell membrane and the egg white.