Deviled Eggs

This recipe came from a co-worker that has now retired.  EVERYONE at worked loved her deviled eggs.  She could easily bring a couple dozen for potluck and they would disappear before the potluck even started.  One day her co-workers told her the next day that it was national deviled egg day (even though it wasn't) just so she would bring in a few dozen.  These are really simple and so good.  Best if they sit for a few hours and all the ingredients mesh together.

• 12 - large eggs
• 1/4 - cup Hellman's mayonnaise (not miracle whip)
• 1 T sugar
• salt &  pepper to taste
• paprika for garnish

 

Place the eggs into a medium size pot, cover with water and bring to a boil. 

 

Remove from heat and cover the pan, let stand for 12 minutes. 

 

Pour off the hot water and refill the pot with cold water and ice cubes.

 

Let them sit in the cold water for 5 minutes. 

 

Peel the eggs, cover and chill for at least 1 hour. Halve the eggs lengthwise. 

 

Remove the yolks and transfer them to a small bowl.

Mash the yolks with a fork, then stir in the Hellman's and sugar.

 

Season with salt and pepper. Scoop up the filling and add to a small zip lock bag. 

 

Using scissors cut off a small part of the end. 

 

Squeeze the filling mixture into each egg white half. Sprinkle the tops with paprika.

Let chill for a few hours before serving.