This is a recipe I have used for many years. Since you get 2 deviled eggs out of each full egg, the number of eggs you use really depends on the number of guests you are having.\r\n\r\nHard boil the number of eggs that you need. When finished boiling, I find that running them under cold water right away makes them a lot easier to get the shell off of. Let the eggs cool and then cut in half.\r\n\r\nScoop out the yolk and put it in a mixing dish. I used to add the appropriate amount of mayo for the number of eggs I was using and then add some dry hot mustard powder as well for a little kick... However, I have recently discovered that Hellmans is making Mayo with different ingredients in them such as horseradish, dijon mustard and even curry. So, now you can really mix things up! :twisted: .... :lol: \r\n\r\nAfter mixing, scoop the mixture back into the eggs and sprinkle with paprika.

I have always wondered how those things were made. Thanks for the heads up on the different flavors of mayo! I just thought it only came in regular and light! :lol: \r\n\r\nVinnie

:lol: you're silly! and I hope you find the different flavors of mayo at your local grocery store as they are de-lish! Anyway, take care and don't forget to keep your "head up" :lol:

I never thought about adding horseradish!! That will definitly give my deviled eggs some oomph. I am going to try it for tomorrow. Deviled eggs are what I'm supposed to be bringing to our Thanksgiving feast!!

I love deviled eggs. I hadn't thought of using flavored mayo. I don't know how long Hellmann's has been putting flavors in its mayonnaise, but French's has had flavored mayos for probably over 10 years.

I have one of those fancy plates where you can place the deviled egss in too. It makes it easy to transport, it has one of those neat covers you snap over it and I've never had a deviled egg break yet!!