Classic Deviled Eggs

Ingredients for 12

• 12 eggs

• 4 tablespoons of Duke’s mayonnaise

• 1 tablespoon of Dijon mustard

• Good crack of salt and pepper from the grinder

• Dash of sugar

• Paprika (for garnish)

Directions

• Step 1

  Bring water to 170 degrees in cooking pot.

• Step 2

  Once water is at temperature, use a spoon (slotted works best) to carefully place each egg in pot. Cook for one hour.

• Step 3

  With five minutes left on the timer, fill a large bowl with water and ice for an ice bath.

• Step 4

  Once eggs are finished cooking, gently place all eggs in ice bath. Leave for 20 minutes.

• Step 5

  Peel eggs. Slice hard boiled egg in half. Place cooked yolks in new bowl. To remove whites, gently, without tearing, pull at the sides of egg first and then pull at the top and bottom of the egg. Set cooked whites on platter.

• Step 6

  To the bowl with cooked egg yolks, stir in: mayonnaise, Dijon mustard, salt, pepper, and sugar. This makes the filling for the egg.

• Step 7

  Use a piping bag if you have one. If not, take a large sandwich bag (quart size). Fold down the zipper. Insert base of bag into a glass or mug. Using a small spatula, place filling in the bag. Press down and release all air and seal. Cut small slit in one corner of the bag to pipe. Fill each egg just to the top of the hole where the yolk was at.

• Step 8

  Garnish with a small pinch of paprika and enjoy!

• Step 0

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