Deviled Eggs

I made these for a birthday party quite a while ago now..Everyone really liked them though and they were gone by the end of the night. My mom made them this way for years. The only thing I did was double her recipe (to make 24 instead of 12). So if 24 is too many, you can just split the recipe in half.

Ingredients:

24 eggs

4 tbs. mayonnaise

2 tbs. white vinegar

2 tsp. dry mustard

3 teaspoons soy sauce (or Worcester sauce - soy sauce is vegetarian-friendly, which is why I use that)

1 and 1/2 tsp. salt

1/2 tsp. pepper

1/2 tsp. paprika

Parsley sprigs

The first thing you want to do is hard-boil your eggs. I put them in right away, bring it to a boil and then let them cook for probably 15 minutes after they start boiling.

Once your eggs are done, peel them. Some people let them cool completely but I find that the shells come off a LOT easier if you peel them when they are still pretty warm. I'll usually get a big draining spoon and scoop one out soon after they're done, run it under cold water then crack it gently and start peeling.

Cut the eggs in half lengthwise. 

Take out the yolks and place them in a bowl.

Do that with all the eggs.

Then take your bowl of egg yolks and..

Mash them up well with a fork. The recipe I have says to press the yolks through a sieve, but I just do it this way. I think it's easier, quicker and it does basically the same thing a sieve would do.

Next, add the rest of your ingredients. The mayonnaise, white vinegar, dry mustard, soy sauce, salt, pepper and paprika all go into your yolk crumbles.

Mix everything together until the mixture is smooth and fluffy.

Scoop the mixture into your eggs. I used a piping bag to do mine. Then sprinkle some parsley on top and that's it!

Enjoy!