Deviled Eggs

Another holiday favorite in our family are these deviled eggs. They are so simple to make, taste great, and make the perfect little appetizer for your Thanksgiving dinner. I made them last night with my son Nathan, when we were finished he laid them all out on a plate waiting for his daddy to come home and eat them (they are his favorite). But, daddy was running late and I guess Nathan just couldn't wait, so when I went to cover the eggs and put them in the refrigerator there were 5 empty eggs on the plate, nicely put back as if we wouldn't notice and would still want to eat them. Nathan had sucked the inside out of the egg whites, licked the whites clean and put them back on the plate. He is thoughtful like that sometimes.

A nice thing to remember about deviled eggs is that you don't have to put the yolk in a piping bag to put back into their whites, a spoon works just fine. Now if you want them to look professional or more elegant then you will need at least a plastic zipperbag, cut the corner off, to pipe the filling into the egg whites.

Deviled Eggs

8 hard-cooked eggs, peeled and cut lengthwise

¼ cup Mayonnaise

1-2 Tbl prepared mustard (like Heinz)

1/8 teaspoon salt (optional) if you salted the water you may not want to add salt

¼ teaspoon ground black pepper

Paprika for garnish

Dill for garnish (optional)

Pop out (remove) the egg yolks to a small bowl and mash with a fork. Add mayonnaise, mustard, salt and pepper and mix thoroughly. Fill the empty egg white shells with the mixture and sprinkle lightly with paprika and for a little color, dill looks beautiful too

Cover lightly with plastic wrap and refrigerate for up to one day before serving