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| Deviled Eggs |
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| Cover eggs in a pot with cold water and bring to a boil. Boil for 7 minutes. Remove from heat and replave the boiling water with cold water. Let eggs cool. Peel and cut into even halves lengthwise. Remove yolks into a small mixing bowl. Add mayo, sugar, lemon juice, salt and pepper. Mix with an electric mixer until very smooth on high speed. With a cake decorator or a teaspoon, refill each egg with the filling. Sprinkle a little paprika on each egg, but only on the filling or leave as is.. Garnish with parsley leaves or olives if desired. Chill for at least 2 hours before serving. Makes 24 halves. Great for holiday dinners, and a traditional addition to my own family's Passover dinner. |
| 12 eggs 6 T mayonnaise 2 T white sugar 1 1/2 T lemon juice pinch of salt pinch of pepper paprika for garnish ( optional ) tiny parsley leaves ( optional ) olives ( optional ) |
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