One of our grandmothers favorite dishes to make is deviled eggs, so as a result we have lots of experience in making a simple dozen. Over the years we have found regular deviled egg recipes are always too dense and there is never enough filling for a healthy amount in each egg. The solution to this problem: left over egg salad. Using either store bought or homemade egg salad improves both the texture of the filling and the filling to egg white ratio. Here are some basic instructions to creating egg perfection.
- 6 hard boiled eggs (shelled)
- 1 cup egg salad (add more or less based on preference)
- Mustard and Mayonnaise (to taste)
- Salt and Pepper
- Paprika (to garnish)
Rinse your eggs to ensure no shells make their way into your eggs. Cut the boiled eggs in half length wise and remove yolks (set aside in a medium bowl). Cover and refrigerate egg whites. Add egg salad, mayonnaise, mustard, salt, and pepper to egg yolks, combine. Be careful not to overwork the filling, once thoroughly mixed cover and refrigerate until ready to assemble deviled eggs. Add 1-2 tablespoon scoops of filling into each egg white and sprinkle with paprika. Serve chilled.