I was so thrilled when cousin Steve’s wife Becky agreed to share her deviled eggs recipe. Every once in a while, when life has been horribly hectic, Steve will come to work bearing a big platter of these tasty devils first thing in the morning, calling “Breakfast” as he walks in. I am particularly happy to see him on those mornings. Now that I have Becky’s recipe, and it’s as simple as she promised it was, I love making this crowd-pleaser. It’s a great thing to use when you’ve overbought eggs, or any time you need a “sure thing” for a potluck or any kind of meal. Even breakfast.
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- 1 dozen eggs, hard boiled, peeled, and sliced in half
Filling (to mix with yolks):
- 1/2 cup mayonnaise
- 2 or 3 teaspoons of Splenda (I always use at least 3 — I like mine to be a little sweet)
- Yellow mustard, to taste
- Paprika (for color)
Place yolks in a bowl and mash with a fork.
Mix the mayo, mustard and Splenda all together.
Then place the mixture in a quart baggie. Cut off a corner and squirt the filling into the egg halves. Sprinkle with paprika.