If eggs could compete for a prize, these deviled eggs would win the Good Egg Award without a doubt!
- Cutting board and knife
- Measuring spoons
- Mixing bowl
- Mixing spoon or hand mixer
- Serving bowl
- Serving dish
- Zip-close gallon size plastic bag
- 12 eggs
- 3 tablespoons mayonnaise
- 1 teaspoon dry mustard
- 1/2 teaspoon salt for eggs (to taste)
- 3 teaspoons salt, in cooking water
- 1/4 teaspoon ground white pepper
- 1/4 teaspoon paprika (to taste)
- Pretzel sticks (small, narrow size) for legs
- For the perfect boiled eggs, add cold eggs in an empty pot and cover them with cold water. Cook only one layer of eggs at a time, don't layer them in the pot.
- Add 3 teaspoons of salt to the cooking water (this will make the eggs easier to peel).
- Turn burner on high. When the water comes to a boil, turn to low, cover with a lid, and cook for 15 minutes.
- Strain the hot water and add cold water so the eggs don't continue to cook. Cool completely.
- Peel eggs completely. It may help to run them under cool water while peeling, so that the shell comes off easily.
- Removing as little egg as possible, cut the thicker end of the egg flat so it can stand vertically. Discard the piece that you cut off.
- Cut off the top 1/3 of the egg straight across, saving the top and bottom. The top will go back on like a lid, and the bottom will be the base.
- Carefully remove the yolks, and put in a mixing bowl. Add mayonnaise, dry mustard, and seasonings. Mix until smooth.
- Place bottoms of eggs onto serving platter, leaving enough room for legs.
- Make legs out of pretzels. Break pieces apart to create three "toes" for each leg, and attach to legs with a dab of egg filling.
- Put egg mixture in baggy, cutting off about 1/4 inch of the tip like an icing bag.
- Squirt slowly into the bottom half, then put top back on and wipe each egg clean with a damp paper towel.
- Take a bow, to accept your hard (boiled) earned Good Egg Award, and gobble up your Sprouterrific snack!