Easy Deviled Eggs


by SoFAB Institute - southernfood.org


Posted on June 21, 2013 at 8:26 AM

Updated Friday, Jun 21 at 9:51 AM

For 12 servings


6 eggs

1 tablespoon Creole or Dijon mustard

1/2 stick softened butter

Salt and pepper to taste

Paprika for garnish


Boil the eggs until hard, about 4 minutes.

Allow to cool and peel the eggs.

Cut the eggs in half lengthwise.

Remove all yolks into a bowl or plate.

With a fork mash together the mustard, yolks, and butter until smooth.

Add salt and pepper to taste.

Stuff the mixture into the hollows in the egg whites.

Dust with paprika and serve.

Eggs may be cut in half again for smaller servings.