Deviled Eggs

Recipe From: Robin Irene Sanford Belhumeur


  • 6-8 Large Eggs
  • 1/4 Cup Mastard
  • 1 Cup Mayonnaise
  • 2 Tsp Pepper
  • 2 Tsp Salt
  • Paprika (Optional)


  1. Boil eggs for 15 minutes then peel off the shell.  Note: Water should not be at a rapid boil and salt should be added to the water.
  2. Cut egg horizontally and put yoke in a mixing bowl.
  3. Blend yoke, mustard, mayonnaise, salt & pepper until smooth with hand blender or fork.
  4. Place mixture into a zip lock bag, seal and cut corner of the bag.  Use to fill in egg whites.
  5. Sprinkle optional paprika on eggs.

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