A Jerry James Stone Recipe
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Ingredients
- 12 eggs
- 2 teaspoons white vinegar
- 1/2 cup mayonnaise
- 1 tablespoon spicy brown mustard
- Salt to taste
- Pepper to taste
- Paprika
Instructions
- Place a dozen eggs in a pan. Add cold water until the eggs are covered by about 1 inch of water. Add 2 teaspoons white vinegar to the water.
- Turn the burner up to high in order to bring the water to a boil.
- Once the water boils, turn the power off, cover the eggs and remove the pan from the burner. Let the eggs sit covered for 10 minutes.
- After the eggs have cooked, immediately run the pan under cold water to stop the cooking process. Add a bunch of ice into the pan as well to fully cool the eggs down.
- Once the eggs have cooled, fill the pan up with the warmest water you can stand to touch. This way you can peel the eggs underwater (which is the easiest way to remove the shell).
- Peel each of the eggs underwater and set them aside.
- Cut each egg in half and scoop out the egg yolks.
- Mash the egg yolks together in a bowl.
- Add in 1/2 cup mayonnaise and 1 tablespoon spicy brown mustard.
- Mix the ingredients together fully, then salt and pepper to taste.
- Put the deviled egg mixture into a bag, cut the corner off and pipe it into each egg half.
- Top off each egg with a dash of paprika. Serve!
