Deviled Eggs

A plate of deviled eggs is one of my go-to things to fix for potlucks and get-togethers. They are always appreciated no matter what else is on the table. They also make a great snack. If you are taking them, sprinkle a little paprika on top to make them look pretty.

• 6 eggs
• Water for boiling
• 1/4 cup mayonnaise
• Liberal dash pepper
• Liberal dash salt

First find a 2-quart saucepan with a good lid. Fill it half full of tap water, and add the eggs. Put the pan on the stove and heat it over high heat until the water comes to a rolling boil. Turn the heat off.

Put the lid on the pan, and leave it on the warm eye of the stove. Allow the eggs to sit for exactly 15 minutes. Then drain off the hot water, and run cold water over the eggs until the pan cools down. After the eggs cool somewhat, peel them all carefully.

Fresh eggs are very difficult to peel, so it is better to use older eggs for boiling. After peeling the eggs, cut each one in half long-ways. Collect all of the yolks, or what we call yeller’s in the south, in a cereal bowl. Add the mayonnaise, salt and pepper to the yolks. Use a fork to mash everything up nicely into a smooth thick paste.

If you like, you may add 1/2 teaspoon of sugar, but I like them best without it. Use a regular spoon to scoop small amounts of the deviled yolks back into the hollows of the egg whites.

It takes a little practice to know how much to use, so if you have a few empty egg whites left over the first couple times don’t worry about it. Just salt ’em a little and eat ’em up; they’re good plain.

This makes a dozen deviled eggs. For potlucks or quantity cooking, the recipe can easily be doubled or quadrupled adding salt and pepper, to taste.