DEVILED EGGS




Ingredients

1 DOZEN EGGS
1 TBLSP SALT PER DOZEN

TRADITIONAL MIX:
12 YOKES
1/2 CUP MAYO
1 TBLSP MUSTARD
1 TBLSP RANCH SEASONING
1 TSP SOLA/TONY'S
SALT TO TASTE
SPOON OR PIPE INTO EGGS

Directions

PLACE IN A POT AND COVER THE EGGS WITH COLD TAP WATER TO 2 INCHES OVER THE EGGS. PUT YOUR FLAME ON HIGH UNTIL THE WATER BEGINS TO BOIL RAPIDLY. REMOVE FROM LOW HEAT AND COVER FOR 10 MINUTES. (TAKE ONE OUT AND CHECK IT, IF THEY ARE NOT DONE TO YOUR LIKING COVER FOR 3 MORE MINUTES.) RUN COLD WATER WITH ICE TO COOL QUICKLY THEN BEGIN PEELING.