Easy-Way Deviled Eggs

Here’s a basic recipe plus a fun tip on no-mess, no-fuss method of mixing and filling the eggs.

ingredients

6 hard-cooked eggs
2 tablespoons mayonnaise
3/4 teaspoon mustard
1/2 teaspoon lemon juice
optional: salt, pepper, sweet pickle relish

directions

Hard-Cooked eggs

Put eggs in a saucepan in a single layer. Add enough water to come at least 1 inch above the eggs. Quickly bring the water to a boil. cover saucepan and remove from heat. Let stand, covered, 15 to 17 minutes for large size eggs. Immediately, run cold water over eggs or place in an ice water bath until they are completely cooled. You can peel or store in a refrigerator for up to one week.

Deviled eggs

Cut eggs in half lengthwise. Remove yolks and place in a quart size plastic bag. Put remaining ingredients in bag with yolks. Press out air and close bag. Knead until contents are thoroughly blended. Push contents toward corner. Snip about 1/2 inch off corner of bag. Squeezing bag gently, fill reserved whites with yolk mixture.

Source: Brett