One thing about deviled eggs that is not easy is peeling cooked eggs. I always knew the older the egg, the easier to peel. Reason being is that the PH in the egg increases as it gets older. I always try to buy my eggs a week before I boil them. That helps, but not always. I have been making deviled eggs all of my life and I admit, I have been making them the wrong way! For this recipe, I used freshly bought eggs, not a week or a day old and they peeled perfectly.
8 eggs (room temperature)
Salt and pepper to taste
3 Tablespoons Mayonnaise
3 Tablespoons Mustard (your choice, yellow, Grey Poupon, grainy, whatever you prefer)
Paprika, or McCormicks Salad Supreme
Bring a quart of water to boil on your stove. Add room temperature eggs to the boiling water. ( in the past I used cold eggs, cold water) boil for 5 minutes, remove from heat and place a lid on the pot for 15 minutes. Drain water and cool eggs in cold water for 15 minutes. Perfect peeling eggs and my eggs were not a week old! I was so happy!
Peel eggs, slice eggs in half and remove yolk, placing in a separate bowl. Mash egg yolks with fork or potato masher. Add salt and pepper. I used about 1/8 teaspoon of each. Add mayonnaise and mustard and mix well. Spoon egg mixture back into egg whites. Top with Paprika or Salad Supreme and chives, optional. *The more eggs you boil and prepare, your mustard and mayonnaise will increase. Easy peeling eggs every time! Enjoy!