My Famous Deviled Eggs

I am sharing my famous recipe for deviled eggs. I make these every event I attend, and they barely last a few minutes.

Many people get too crazy with deviled egg recipes. But mine is simple, and delicious.

Ingredients:
1 dozen eggs
1/2 cup Mayo
Salt
Pepper
Paprika

YES! It really is that simple. No mustard.

Directions:
Add eggs to a pot of water. Bring to a boil. Once it boils, turn off the stove. Let your eggs sit in the hot water for 10 minutes. Then immediately drain all hot water, and run under cold water for 5 minutes. Peel eggs, and remove yolks. Add mayo, salt and pepper to your yolks. With a hand mixer, blend mixture until creamy. The key to this recipe is understanding it will vary every time. You MUST taste your yolk filling. Adjust from there. You want your filling to taste more like mayo, than egg. But don’t go mayo crazy. You can alaways add more, but you cannot take away. Remember, salt also goes a long way with this. Once it is perfect, put filling into a plastic bag. Cut the corner of the bag, and pipe your filling into the egg whites. Sprinkle a bit of paprika on top, and watch the hawks dive in!
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Tip Thursday

Did you know you can shred chicken with your mixer? I didn’t until last week! This little tip will save you so much time. Put down those forks and let the machine do the work!

Step 1 – Place chicken in a bowl. (You can use a stand or hand mixer.)
Step 2 – Use a low setting. (Use a paddle mixer if using a stand mixer)
Step 3 – Watch it shred before your eyes