With Easter being next week, there might be a lot of deviled eggs being made either on Easter or after. Here is a great way to make them a little easier!
Put cooked egg yolks in a zip lock bag. Seal and mash until they are all broken up. Add remainder of ingredients, reseal and keep mashing, mixing thoroughly. Cut the tip of the baggy and squeeze mixture into the egg. Throw the bag away for easy clean up and viola, easy deviled eggs.
Here is a great recipe for Deviled Eggs:
4 tablespoons mayonnaise
2 teaspoons yellow mustard
Lawry’s Seasoning Salt, for dusting
Place eggs in a large wide saucepan and cover with cold water. Bring to a boil for 12 minutes. Remove eggs and and cool in refrigerator. Remove shells from eggs and slice in half lengthwise. Separate egg yolks. Follow directions above. Dust tops with Lawry’s. Refrigerate. Serve cold.