Deviled Eggs

For this lab, my partner and I had to find a recipe that contained eggs, milk, cheese, or any other type of dairy product. My partner and I decided to make deviled eggs. It was my second time trying deviled eggs because my first time trying them was the day before when I tried a classmate's deviled eggs.

We started off by putting 12 eggs in a big pan with water that was filled about 3/4 of the pan. We put the heat to medium and added a little salt so the water would boil faster. We waited until we saw the water boiling vigorously, and removed the pan from the heat. We still had the pan on the stove, but not on the heat and we also put the lid on. While the eggs were cooling, my partner and I measured out the mustard and mayo.We did add salt and pepper for more flavoring. Once the eggs were cooled down a little, we ran them through some water and peeled off the outer egg shell. After all the egg shells were off each egg, we cut each egg in half and scooped out the yolks. We then mixed the yolks with the mustard mixture and combined till it was well blended. We then put the mixture and in a plastic bag and cut the end off so we could squeeze the mixture onto the eggs. Finally when all the eggs were filled we added a little paprika to top off the mixture on the eggs.

The eggs turned out good, I think.You could definitely taste the mustard, that was in the mixture. I could taste a little of the mayonnaise so it kind of all had taste like a pickle. I simply love eggs, but I'm not a big fan of deviled eggs. I'll eat them, but I'd rather just have a boiled egg with some salt and pepper.