Delicious Deviled Eggs

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LITTLE DEVILS

I know they're not Italian but deviled eggs make such a perfect little appetizer I couldn't resist adding this recipe. My Aunt made these delicious eggs every holiday and almost every time I visited her house.

These eggs are simple to make and sweet to eat. The whole family will enjoy them. Make them ahead of time, refrigerate and serve when ready. Just remember after you stuff the ingredients into the eggs the remaining egg mixture is yours to eat. Great on rye toast.

INGREDIENTS

6 large eggs

1/2 of a small onion finely chopped

1 Tbls of prepared yellow mustard

4 Tbls of mayonnaise

1/4 tsp of salt

1/4 tsp of black pepper

Hungarian paparika

PREPARATION

Place eggs in a large saucepan with enough cold water to cover eggs.

Bring water to a rapid boil.

Reduce heat to medium and cook the eggs for 10 minutes until hard.

Place the pot in the sink and run cold water over the eggs until eggs are cool enough to handle.

Peel eggs under running cold water.

Cut the eggs diagonally and place the yolk in a small bowl.

With a fork break the egg yolk up into little pieces.

Add the onions, mustard, mayonnaise, salt and pepper and mix until the eggs are light and fluffy.

Adjust the mustard mayonnaies combination to taste. Some people like it tart and some like it sweeter.

Place the mixture inside the egg white and sprinkle the top with the paparika.

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