Deviled Eggs
A summer picnic favorite, traditional dinner party appetizer, and simple Low-Carb snack.
Deviled Eggs

6 Extra-Large or Jumbo Eggs (At LEAST 7 days old!)
2 tablespoon Mayonnaise
1 tablespoon Stone-Ground or Dijon Mustard
1 dash of Tabasco Sauce
Salt & Pepper to taste
Paprika for garnish

  1. Put 6 COLD eggs in a pan of COLD water and bring to boil over medium-high heat.
    The pan should be just big enough to hold the eggs and keep them from rolling around.
  2. Reduce heat to low or medium-low so that eggs are lightly boiling, and cook for 15 minutes.
  3. Remove from heat and immediately immerse in a bowl of ice water until they are cool.
    Overcooking or failing to cool them quickly will cause that green ring around the yolks.
  4. Crack and peel eggs. Do NOT roll them!.
    This can push pieces of the shell into the egg.
  5. Using a thin, serrated bread knife dipped in water, slice each egg LENGTHWISE using a slow sawing motion.
  6. Gently squeeze the yolks out of the eggs into a bowl and mash with a spoon or fork.
  7. Blend mashed yolks with mayonnaise, mustard, dash of Tabasco sauce, salt & pepper.
  8. Using a rubber spatula, sppon yolk mixture into the well of each of the egg-halves.
    For fancier eggs, put mixture into a pasty bag fitted with a star tip and pipe in the filling.
  9. For garnish, sprinkle a little paprika over the top of the Deviled Eggs.
Will keep in the frindge NO MORE than three days.
After that the whites get rubbery.
Adapted from:
Barbara Yost (Arizona Repbulic)