Oh So Easy Deviled Eggs

Barbara Pace

By
@GOODFOODGROUPIE

When we first married I wanted to fix one of my husband's favorite foods for him. I called my mom and got her wonderful recipe. My husband ate the deviled eggs, saying they were quite good, and asked how I had prepared them. I repeated the ingredients and the process I had used. He said, "Oh, my mom just adds sandwich spread to the yolks". That was almost 40 years ago! They're still a hit at every potluck and we're always asked to share the recipe.

Try this method my husband found for cooking and cooling the eggs. The shells will practically fall off the boiled eggs!


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Rating:

Serves:

12-15

Prep:

40 Min

Cook:

20 Min

Method:

Stove Top

Ingredients

18 large
eggs
3/4 c
kraft sandwich spread
salt to taste
paprika
ice cubes

Directions Step-By-Step

1
Place enough water to cover the eggs in a large pot.
Bring water to boil.
2
Place eggs in the pot and boil for 13 minutes.
3
Remove from stove and drain.
Place eggs in a large bowl and run COLD water over them for 1 minute.
4
Add LOTS of ice to the bowl and chill for 15 minutes.
Peel IMMEDIATELY!
5
Dry eggs and slice long ways.
6
Place yolks on a plate.
7
Place whites in a serving container.
8
Sprinkle yolks with salt, if desired.
Mash with a fork.
9
Add Kraft Sandwich Spread & mix thoroughly.
You may add more or less to suit your taste.
10
Place mixture into egg whites.
(I don't use all the egg whites because I like lots of the yolk mixture in my eggs.)
Sprinkle with Paprika.
Cover & refrigerate until time to serve.

About this Recipe

Main Ingredient: Eggs
Regional Style: Southern
Other Tag: Quick & Easy