Deviled Eggs

Deviled eggs are a classic (and easy) addition to any get-together. These work especially well for Christmas and Thanksgiving because you can easily prep them the day before and just store in the fridge until everyone is ready to eat. My mom gave me this recipe because she absolutely makes the BEST deviled eggs, hands down. A lot of people just cut the hard boiled eggs in half but I think that tastes gross and it has a really dry texture. This method utilizes ingredients everyone always has on hand and it's extremely easy to make.

Deviled Eggs

Adapted from: Kelly's Kitch Original

Yields: 16 deviled eggs

8 large eggs, uncooked

mayonnaise, to taste

mustard, to taste

nutmeg, for sprinkling

To hard boil the eggs, place them in a large pot full of enough cold water so they are covered. Be sure there is a little extra water on top as well. Place pot on the stove and boil for 12 minutes and then remove pot from hot burner, place a lid on top and let sit for 8 minutes. Meanwhile, prepare a cold water bath in a large bowl (cold water and ice). Place the eggs in the cold water bowl and let cool down for approximately 5 minutes.

Once eggs are cool enough to handle, gently (VERY gently) crack the egg shell by lightly tapping it against the countertop or another flat surface. When the egg shell cracks, carefully peel away the shell and clear layer underneath to expose the hard boiled egg. Repeat with remaining eggs.

Cut eggs in half lengthwise and place all the yolks in a medium mixing bowl. Add about 4 Tbsp mayonnaise and 2 tsp mustard to start. Mix with the yolk, being sure to break the yolk up well. Taste for consistency. Add more mayonnaise or mustard as desired. Fill the egg halves with the mixture and sprinkle with paprika for effect.