One of my favorite appetizers yesterday was deviled eggs. These are so easy to make, but we hardly ever have an opportunity to sample them. Most people only get to enjoy them at Easter dinner and Thanksgiving dinner. Well if you are like me, you have a bunch of multicolored hard boiled eggs in your refrigerator and this recipe would be a great way to use them up.
We start this recipe with one of the easiest way to make hard boiled eggs. First put 6 eggs in a pot and fill with water to cover all of the eggs.
I have more that 6 in my pan, but the extras are not for this recipe. Now bring the eggs to a boil on the stovetop. Once they have started to boil, pull the pan off of the stove and put the lid on the pan. Then let the eggs sit on the counter covered for 20 minutes. When 20 minutes is up, you can run them under cold water and peel off the shells.
After the shells are all peeled off, you can cut each egg in half and scoop out the yolk with a spoon. 
Now in a bowl mash the yolks. Then add in 1/4 cup of mayonnaise, 1 tsp. of prepared mustard, 1 tsp. of apple cider vinegar, 1/2 tsp. of sugar, 1/4 tsp. of salt and 1/4 tsp. of pepper. Mix all of the ingredients well. Now you can pipe the yolk mixture in the white half of the egg. I use a ziplock bag to pipe the yolk into the egg white. Scoop the mixture into a ziplock bag and cut the tip of one corner off.
Once you get all of the eggs filled, they are ready to display on a plate. You can sprinkle them with paprika or parsley flakes. I did both.
- 6 eggs
- 1/4 cup mayonnaise
- 1 teaspoon prepared mustard
- 1 teaspoon vinegar
- 1/2 teaspoon sugar
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- Paprika or parsley flakes to garnish
- We start this recipe with one of the easiest way to make hard boiled eggs. First put 6 eggs in a pot and fill with water to cover all of the eggs. I have more that 6 in my pan, but the extras are not for this recipe. Now bring the eggs to a boil on the stovetop. Once they have started to boil, pull the pan off of the stove and put the lid on the pan. Then let the eggs sit on the counter covered for 20 minutes. When 20 minutes is up, you can run them under cold water and peel off the shells. After the shells are all peeled off, you can cut each egg in half and scoop out the yolk with a spoon. Now in a bowl mash the yolks. Then add in 1/4 cup of mayonnaise, 1 tsp. of prepared mustard, 1 tsp. of apple cider vinegar, 1/2 tsp. of sugar, 1/4 tsp. of salt and 1/4 tsp. of pepper. Mix all of the ingredients well. Now you can pipe the yolk mixture in the white half of the egg. I use a ziplock bag to pipe the yolk into the egg white. Scoop the mixture into a ziplock bag and cut the tip of one corner off. Once you get all of the eggs filled, they are ready to display on a plate. You can sprinkle them with paprika or parsley flakes. I did both.
