Deviled Eggs
Hubby LOVES Deviled Eggs. Honestly, loves them. Whenever we make them for get togethers, I have to hide the fact that they’re being made until right before people arrive so he doesn’t eat them all. Sometimes, when he’s stressed, I’ll whip up 2 or 3 eggs worth for him and he starts smiling instantly.
Deviled Eggs are such a classic appetizer and I know a lot of people have their own family recipes for making them. I learned from my mom and I really just throw things together and taste as I go. But when I set out to make our Family Cookbook, I forced myself to use measuring spoons and write it up as a recipe. I even posted these, over 4 years ago, but didn’t have measurements in that recipe.
One last note about Deviled Eggs. If you are like me and don’t have one of those special egg plates to serve your eggs, you can simply line a serving tray with leafy greens. Not only will it prevent your eggs from sliding all over the place, it also adds a great splash of color.
One Year Ago: My Favorite Swiss Meringue Buttercream Frosting Recipe
Two Years Ago: Rice and Beans
Deviled Eggs
This classic appetizer is always a hit!
Ingredients:
2 Hard boiled eggs
1 tsp yellow mustard
Pinch of sugar
1 Tbsp mayonnaise
Paprika, for garnish
Directions:
Peel eggs and cut in 1/2 lengthwise.
Remove yolks and place in a small bowl.
Smash all the yolks up.
Add mustard, mayonnaise, and sugar until you like the taste.
Using a melon-baller (or a spoon) scoop yolk mixture into the whites of the eggs.
This recipe scales up and down very well.
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
I definitely look forward to corned beef every year. Yours looks awesome. We actually trekked to CT this year for my mom’s corned beef and cabbage. And I got to take some leftovers home to make corned beef hash!
I have never made corned beef myself, but it always looks so tasty!
Hi! I would like to try this for Saint Patrick’s Day this year and wanted to verify that the liquid ingredients added to the dutch oven are not brought to a simmer on the stovetop before being placed in the oven?
beantownbaker — March 9th, 2014 @ 10:17 am
Yep! Just dump it in and throw it in the oven.
I made it today and it turned out SO GOOD! Thank you so much for the recipe. We all loved it! I linked back to you on my website! http://beautifulmess46.blogspot.com/2014/03/corned-beef-and-cabbage-for-saint.html
beantownbaker — March 18th, 2014 @ 8:05 am
So glad you enjoyed it! What a fun day with your little leprechaun!
Made for fathers day! They love them!
Thank you