Grandpa Kline's Poppycock {Not Your Average Caramel Corn}

 

There are as many Deviled Eggs recipes as there are people willing to go to the effort to make them! Here are a few facts about my deviled eggs:

1. If presentation is everything, I lose! Mine are never beautiful. 
2. When Fall arrives and tailgating season begins, I am the deviled-egg-maker, so they must taste ok to someone (that, or no one else wants to go to the work to make them).
3. The fewer the ingredients, the better. I tried a recipe that called for finely chopped almonds once. Once. That's all. The nuts were not pleasing to my palate! I will eat your deviled eggs, even if they are different than mine. I appreciate the labor of love!

Here is my very simple recipe. Feel free to try it, or stick with your own! 

Ingredients:

• One Dozen Eggs - hard boiled, peeled, cut in half and yolks removed.
• 1/2 cup plus 2 Tablespoons Mayonnaise
• 1/4 teaspoon Black Pepper

Directions:

1. In a small bowl, mash egg yolks with a fork. 
2. Add mayonnaise and blend with mixer until smooth. 
3. Stir in black pepper. 
4. Put yolk mixture in a plastic bag (ie. sandwhich bag). Cut corner of bag and squeeze to fill egg whites (this is the easiest little time-saver. I used to fill my eggs with a spoon. They REALLY weren't pretty then!).

If you ever have a dozen eggs that refuse to peel nicely, just make egg salad instead. No one will ever know, unless of course you were supposed to bring the Deviled Eggs! 

Carrie