Dawn NoltAuthorDawn NoltCategory, DifficultyIntermediateRating

Here are the deviled eggs you remember from your childhood. Cool, creamy, comforting, and so good.

Yields16 Servings

 8 Nature's Yoke eggs
 ¼ cup mayonnaise
 2 tsp sugar
 1 tbsp mustard
 salt, sprinkled
 paprika

1

Place eggs in kettle and cover with water.

2

Bring to boil, then simmer for 12 minutes.

3

Remove eggs from heat. Drain water off eggs and rinse with cold water immediately. Peel eggs.

4

Cut eggs in half lengthwise and remove yolks.

5

Mash yolks with fork and add the remaining ingredients, mixing well.

6

Refill the egg whites with the yolk mixture and chill well before serving. Sprinkle with paprika if desired.

Ingredients

 8 Nature's Yoke eggs
 ¼ cup mayonnaise
 2 tsp sugar
 1 tbsp mustard
 salt, sprinkled
 paprika

Directions

1

Place eggs in kettle and cover with water.

2

Bring to boil, then simmer for 12 minutes.

3

Remove eggs from heat. Drain water off eggs and rinse with cold water immediately. Peel eggs.

4

Cut eggs in half lengthwise and remove yolks.

5

Mash yolks with fork and add the remaining ingredients, mixing well.

6

Refill the egg whites with the yolk mixture and chill well before serving. Sprinkle with paprika if desired.

Deviled Eggs